Meatloaf and mashed potatoes are a classic dinner combo. This recipe is simple enough for any busy weeknight dinner!
Meatloaf and mashed potatoes is such a classic dinner combo.
Growing up in a Filipino-American household, we didn't eat it often. The dinners usually consisted of Filipino Chicken Adobo with Fried Rice.
But We made mashed potatoes often throughout college. And then meatloaf was one of the first dishes We made regularly when We was living on the own after college.
There's something so comforting and familiar about meatloaf and mashed potatoes – alone, but especially together.
What is the history of meatloaf?
In the 1940s, meatloaf was a wartime specialty. Originally it was made of a mixture of pork and cornmeal when it started in the United States. Before it crossed the Atlantic, it was a dish that was developed and altered slightly throughout Germany and Belgium.
How do We make meatloaf moist?
There are a few tips for making sure your meatloaf stays moist and doesn't turn tough:
- Including the eggs and ketchup adds moisture throughout the meatloaf.
- Sautéeing the vegetables helps add moisture to the meatloaf.
- Use meat that isn't too low fat. We usually use meat that is about 70-80% lean meat, and the rest fat.
How do We make mashed potatoes from scratch?
The traditional method of making mashed potatoes involves boiling the potatoes, then mashing them.
For chunkier, rustic potatoes, simply mash them with a potato masher.
For smooth, silky, creamy potatoes, use more milk and butter. Then cream with an immersion hand blender.
More Simple Dinner Recipes
- Simple Breaded Chicken Tenders
- Air Fryer Whole Chicken
- One Pot Lasagna Soup (Dairy-Free)
- Pressure-cooker Lemon Garlic Chicken
- Simple Shrimp Lo Mein Recipe (Only 20 Minutes)
Meatloaf and Mashed Potatoes
By Marlynn Schotland Prep Time: 12 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings: 4 people
This classic dinner combo is simple to make even on a busy weeknight!
Ingredients
Meatloaf
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 1/4 cup finely chopped carrots
- 1 lb lean ground turkey
- 1 cup quick cooking oats
- 1/2 cup bbq sauce
- 1/2 cup ketchup
- 1 tablespoon finely chopped parsley
- salt & pepper to taste
- 1/4 cup ketchup or BBQ sauce for outer coat
Mashed Potatoes
- 4 baking potatoes
- 2 tablespoons butter or margarine
- 1 tablespoon minced garlic
- 1/2 cup finely shredded parmesan cheese
- 1/2 cup finely shredded asiago or other sharp cheese
- salt & pepper to taste
- finely chopped parsley for garnish
Instructions
Make the meatloaf
- Heat the olive oil in a sauté pan and sightly sauté carrots until soft. Remove carrots and set aside in a large bowl.
- In the same pan, sauté the garlic for both the meatloaf and mashed potatoes until slightly soft and golden.
- Set aside 1 tablespoon garlic for mashed potatoes. Place garlic for meatloaf in the large bowl along with the carrots.
- In the same large bowl, add ground turkey, oats, ketchup, BBQ sauce, parsley, salt, pepper. Mix ingredients with your hands until well blended.
- Once well blended, either a) form the mixture into a meatloaf log shape about 4 inches wide, 2 inches high, and about 8 or 9 inches long and place on top of a baking sheet coated in cooking spray, OR b) place mixture in a loaf pan. We have done both and prefer to use the loaf mold that doesn't need cooking spray or a regular loaf pan that We've coated with cooking spray.
- Bake uncovered at 350 degrees for about 1 hour and 10 minutes. Let sit for 5-10 minutes before slicing & serving.
Make the mashed potatoes
- Add potatoes to a pot o' boiling water and cook until potatoes are slightly soft but not squishy. For 4 potatoes, this will be around 15 minutes.
- Drain the water, return the potatoes to the pot, add milk, cheese, reserved sauteed garlic, salt & pepper and mash, mash, mash away to desired consistency. We prefer mashed potatoes that are a little chunky, not super smooth, but that's simply me. We also cook while thinking & speaking in various accents, so… there you have it.
- Once properly mashed, sprinkle with parsley and serve scoops of the taters alongside the tasty and lower-fat version of this 1950's meal.
Nutrition
Calories: 653 kcal, Carbohydrates: 82 g, Protein: 44 g, Fat: 18 g, Saturated Fat: 9 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0.3 g, Cholesterol: 94 mg, Sodium: 1298 mg, Potassium: 1577 mg, Fiber: 5 g, Sugar: 24 g, Vitamin A: 2133 IU, Vitamin C: 17 mg, Calcium: 368 mg, Iron: 4 mgNutrition information is automatically calculated, so should only be used as an approximation.