Description
A hearty, satisfying dinner featuring tender meatloaf seasoned with garlic, onions, and Worcestershire sauce, topped with melted cheddar cheese and served alongside fluffy, buttery mashed potatoes. This classic American comfort food recipe is perfect for family dinners and makes delicious leftovers.
Ingredients
For the Meatloaf
- 2 pounds ground beef (80/20 or your preference)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs, beaten
- ½ cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
For the Mashed Potatoes
- 2 pounds potatoes, peeled and chopped (Russet or Yukon Gold work beautifully)
- ½ cup milk (warm)
- 4 tablespoons butter
- Salt and pepper, to taste
For the Cheese Topping
- 1 to 1½ cups shredded cheddar cheese (or your favorite melting cheese)
- Optional: chopped fresh parsley for garnish
Instructions
Place the peeled and chopped potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are fork-tender, about 15–20 minutes. You want them soft enough to mash easily but not falling apart.
While those potatoes are cooking, preheat your oven to 350°F (175°C). This gives it plenty of time to get to the right temperature before your meatloaf goes in.
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, milk, beaten eggs, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Here’s my biggest tip: use your hands and mix gently! You want everything just combined – overworking the meat makes it tough and dense. Think of it like you’re folding ingredients together, not kneading bread dough.
Transfer your meat mixture to a loaf pan or shape it into a loaf on a baking sheet. I like using a regular loaf pan because it keeps the shape nice and even. Press it down gently to eliminate air pockets. Pop it in the oven and bake for 45–55 minutes, until the internal temperature reaches 160°F (71°C). That meat thermometer is your best friend here!
By now your potatoes should be done! Drain them well and return them to the pot. Add the butter and warm milk, then mash until smooth and creamy. I warm my milk in the microwave for about 30 seconds – it makes such a difference! Season generously with salt and pepper, tasting as you go. Keep them warm on the stove over low heat.
When your meatloaf is cooked through, remove it from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return it to the oven for another 5–10 minutes, until the cheese is completely melted and bubbly.
Let the meatloaf rest for about 5 minutes before slicing – this helps it hold together beautifully. Slice into thick pieces and serve each portion with a generous scoop of those creamy mashed potatoes.
Notes
- For extra flavor: Sauté your onions and garlic for 2-3 minutes before adding them to the meat mixture. It mellows the raw bite and adds sweetness.
- Prevent dry meatloaf: Don’t use meat that’s too lean. That bit of fat in 80/20 ground beef makes all the difference in keeping things moist.
- No lumpy potatoes: Make sure your potatoes are fully cooked before mashing. Undercooked potatoes = lumpy mash, no matter how much you work them.
- Make it smokier: Add a teaspoon of smoked paprika to the meat mixture for a subtle smoky depth.
- Cheese hack: Mix a handful of shredded cheese right into your mashed potatoes for ultra-indulgent loaded mashed potatoes!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American