Craving comfort food? Try this savory meatloaf paired with creamy, cheesy mashed potatoes. With herb-infused meatloaf packed with flavor and fluffy mashed potatoes loaded with cheddar, each bite is a warm, cozy hug.
As a busy mom of three, I’ve perfected this dish over years of family meals. The meatloaf, made with fresh onions, peas, and parsley, and the cloud-like mashed potatoes blended with rich cream and butter are ultimate comfort foods. Here’s how to make them:
Meatloaf Tips:
- Use 80/20 ground beef for a moist, flavorful loaf.
- Dice onions small and let them cool before mixing with raw meat to avoid cooking the egg.
- Mix in peas, garlic, breadcrumbs, and seasonings gently to keep the loaf tender.
- Shape into a loaf, brush with barbecue sauce, and bake.
Mashed Potatoes Tips:
- Chop russet potatoes small for fluffier, smoother mash.
- Mash immediately while hot to absorb butter and cream.
- Beat vigorously for light, cloud-like potatoes, then stir in cheddar until melted.
Let the meatloaf rest before slicing for juicy, evenly cooked pieces. Serve with a scoop of mashed potatoes and a drizzle of barbecue sauce for the ultimate meal.
Try this recipe and share your tweaks and tips! Ready for seconds?
Ingredients:
For Meatloaf:
- 1 small onion, finely chopped (about 1 cup)
- 1 tablespoon olive oil
- 1/2 cup frozen peas
- 1/2 cup fine dry breadcrumbs
- 2 teaspoons minced garlic
- 1 pound ground beef (80/20)
- 1 large egg
- 1/2 cup tomato sauce
- 1 tablespoon chopped parsley
- 1/4 cup barbecue sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Mashed Potatoes:
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions:
- Preheat Oven:
- Set your oven to 375°F (190°C) to ensure even baking and a perfectly browned meatloaf.
- Sauté Aromatics:
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Sauté chopped onion for 5-7 minutes until translucent and lightly browned. Remove from heat and let cool.
- Prepare Meatloaf Mixture:
- In a large bowl, mix cooled onions with 1/2 cup frozen peas, 1/2 cup breadcrumbs, 2 teaspoons minced garlic, 1 pound ground beef, 1 large egg, 1/2 cup tomato sauce, 1 tablespoon parsley, 1/4 cup barbecue sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Combine gently to avoid overworking the meat.
- Shape and Bake Meatloaf:
- Line a loaf pan with parchment paper or grease it lightly. Transfer the meatloaf mixture into the pan, smoothing the top and shaping it evenly. Bake for 45-55 minutes, until browned and the internal temperature reaches 165°F (74°C). Let rest on a wire rack for 5 minutes.
- Cook Potatoes:
- Peel and cube 1 1/2 pounds russet potatoes. Place in a large pot, cover with water, and add 2 teaspoons salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain well.
- Make Mashed Potatoes:
- Return hot potatoes to the pot. Mash immediately for creaminess. Add 4 tablespoons butter and 1/2 cup heavy cream. Beat with a wooden spoon until light and fluffy. Stir in 1 cup shredded cheddar cheese until melted. Adjust seasoning with salt and pepper to taste.
- Serve:
- Serve slices of meatloaf with a generous scoop of cheesy mashed potatoes. Drizzle with extra barbecue sauce if desired. Enjoy!
Cooking Tips:
- Use 80/20 ground beef for a moist meatloaf.
- Cool onions before adding to the meat mixture to avoid cooking the egg.
- Avoid overmixing to keep the meatloaf tender.
- Bake in the center of the oven for even cooking.
- Mash potatoes while hot to absorb cream and butter better.
