Best Meatloaf with Mashed Potatoes

This recipe is taken from the 1994 Milk Calendar. This is the Best Meatloaf with Mashed Potatoes recipe.

  • Prep:
  • Cooking: 1 h 30
Yields 6 - 8 servings
best meatloaf with mashed potatoes

Ingredients

  • 2 tbsp (30 mL) vegetable oil
  • 2 onions chopped
  • 3 garlic cloves minced
  • 2 eggs
  • 1 cup (250 mL) Milk
  • 1 1/2 cups (375 mL) bread crumbs
  • 2 1/4 lbs (1 Kg) lean ground beef
  • 1/4 cup (60 mL) ketchup
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tsp (10 mL) salt
  • 1/2 tsp (2 mL) ground pepper
  • 1 tbsp (15 mL) Worcestershire sauce
  • 2 tbsp (30 mL) chopped fresh parsley
  • Glaze
  • 2 tbsp (30 mL) ketchup
  • 1 tsp (5 mL) Dijon mustard
  • Mashed potatoes
  • 3 lbs (1.5 Kg) baking potatoes peeled and quartered
  • 3 garlic cloves coarsely chopped
  • 1 cup (250 mL) Milk hot
  • 1/4 cup (60 mL) butter
  • 1 1/2 tsp (7 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 cup (60 mL) chopped green onions or chives

Preparation

Meatloaf

Heat oil in a medium skillet. Cook onions and garlic until tender. Reserve.

Combine eggs with milk and bread crumbs. Add onion mixture, ground beef, ketchup, Dijon mustard, salt, pepper, Worcestershire sauce and parsley. Knead together well. Press mixture into a 9 x 5-inch (23 x 13 cm) loaf pan. Cover with foil. Bake in a preheated 375 °F (190 °C) oven for 1 hour. Combine ketchup with mustard. Brush on top of meatloaf. Bake an additional 30 min, uncovered.

Mashed potatoes

Meanwhile, cook potatoes and garlic in boiling, salted water. Drain well. Mash potatoes and garlic, adding hot milk, butter, salt, pepper and green onions.

Drain off any excess juices from meatloaf before removing from pan. Slice meatloaf and serve with mashed potatoes.

Tips

Serve this with ketchup or your favorite mushroom or tomato sauce. Leftovers taste great in sandwiches.

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Nutrition

Nutritional Information

per serving
Energy: 526 Calories
Protein: 30 g
Carbohydrate: 48 g
Fat: 24 g
Fibre: 2.9 g
Sodium: 1557 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 170 mg
Niacin: 59 %
Riboflavin: 31 %
Folate: 26 %
Zinc: 69 %