Meatloaf and Mashed Potatoes with Gravy

Ingredients

For the Meatloaf

• 2 lb (900 g) lean ground beef
• 1 cup (60 g) breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• ½ cup (120 ml) milk
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

Glaze

• ⅓ cup (80 ml) ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard (optional)

Mashed Potatoes

• 2 lb (900 g) potatoes, peeled and cut into chunks
• 4 tablespoons butter
• ½ cup (120 ml) warm milk
• Salt and black pepper, to taste

Brown Gravy

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) beef broth
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste

Instructions

Make the Meatloaf

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until just combined.
3. Shape the mixture into a loaf and place it in a loaf pan or on a lined baking tray.
4. Mix the glaze ingredients and spread half over the meatloaf.
5. Bake for 45 minutes.
6. Spread the remaining glaze over the meatloaf and bake for another 15–20 minutes, until the internal temperature reaches 71°C (160°F).
7. Let the meatloaf rest for 10 minutes before slicing.

Make the Mashed Potatoes

1. Boil the potatoes in salted water for 15–20 minutes, until fork-tender.
2. Drain well and return to the pot.
3. Add the butter and warm milk, then mash until smooth.
4. Season with salt and pepper.

Make the Gravy

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1–2 minutes.
3. Gradually whisk in the beef broth until smooth.
4. Add the Worcestershire sauce and simmer for 5–7 minutes, stirring occasionally, until thickened.
5. Season with salt and pepper to taste.

Serving Suggestions

• Steamed green beans
• Roasted carrots
• Buttered peas
• Dinner rolls
• Garden salad

Tips

• Mix the meatloaf gently to keep it tender.
• Let the meatloaf rest before slicing so it stays juicy.
• Warm the milk before adding it to the potatoes for creamier mashed potatoes.
• Leftovers can be refrigerated for up to 4 days and reheat well in the microwave or oven.