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Chef's Tip
For a more tender meatloaf, sauté the vegetables until soft before adding them to the meat mixture. This mellows their flavor and ensures they're fully cooked in the final dish, leading to better texture throughout.
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onions, celery, and carrots and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more. Allow to cool slightly.
- In a large bowl, combine ground beef, ground pork, sautéed vegetables, bread crumbs, eggs, milk, 1/4 cup ketchup, Worcestershire sauce, thyme, parsley, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.
- Transfer the meat mixture to the prepared baking sheet and shape into a loaf about 9x5 inches.
- In a small bowl, mix together the remaining 1/2 cup ketchup, brown sugar, and Dijon mustard. Spread this glaze evenly over the top and sides of the meatloaf.
- Bake for 55-65 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).
- While the meatloaf is baking, prepare the mashed potatoes: Peel and cube potatoes, boil in salted water until tender, drain, then mash with butter and milk until smooth. Season with salt and pepper.
- For the gravy: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until light brown, about 2 minutes.
- Gradually whisk in beef broth, bring to a simmer, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
- Allow meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes and gravy.
Plating
Slice the meatloaf into 1-inch thick pieces and arrange on a plate alongside a generous scoop of mashed potatoes. Create a small well in the potatoes and pour gravy over both the meatloaf and potatoes. Garnish with a sprinkle of fresh parsley for color and a pop of freshness.
Storage & Reheating
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, slice the meatloaf and warm in a 325°F oven until heated through, about 15 minutes, or microwave individual slices. The gravy can be stored separately and reheated on the stovetop with a splash of water or broth to thin if necessary.
About This Recipe
A cornerstone of American comfort food that has been a diner menu staple for generations. This homestyle dish combines ground meats with aromatic vegetables and seasonings, topped with a tangy-sweet glaze. The meatloaf pairs perfectly with creamy mashed potatoes and rich brown gravy, creating a satisfying meal that evokes nostalgic home cooking.