The full recipe, step by step

Old-fashioned beef meatloaf and mashed potatoes is a satisfying family dinner built from familiar ingredients: seasoned ground beef, a red tomato glaze, and a soft mound of buttery potatoes. This version uses beef only and makes one free-form loaf with a gently rounded top. The glaze bakes onto the surface, while breadcrumbs, milk, and eggs help hold the meat together. Serve a thick slice with its freshly cut side visible beside the potatoes, just as shown in the accompanying video.

The recipe serves six generously, or eight with smaller portions and an additional side. Set aside about 25 minutes for preparation, 60 to 75 minutes for baking, and 15 minutes for resting. The potatoes can be prepared while the loaf bakes, so they do not require a separate block of time afterward. Allow approximately 100 to 115 minutes overall. Before starting, read both ingredient lists and set out a large bowl, a skillet, a baking dish, a potato pot, and a food thermometer.

Choose two pounds of ground beef, approximately 900 grams, with about 15 percent fat. Very lean beef can make a drier loaf, while a much fattier blend releases more liquid into the dish. Keep the beef refrigerated until you are ready to mix it. This version does not need sausage, pork, bacon, or a blend of different meats. Its flavor comes from beef, softened onion, simple seasoning, and the tomato glaze. Handle the mixture gently so the cooked loaf retains a tender texture.

Finely dice one medium onion, approximately 150 grams. Melt one tablespoon of unsalted butter in a skillet over medium-low heat, add the onion, and cook for six to eight minutes until softened. Stir occasionally and lower the heat if it starts browning deeply. Small, soft pieces blend into the meat more evenly than large raw chunks. Transfer the onion to a plate and let it cool until no longer hot. Adding very hot onion to the raw mixture is unnecessary and makes it harder to handle.

In the large mixing bowl, combine one cup of plain dry breadcrumbs, approximately 100 grams, with one-half cup of whole milk, 120 milliliters. Let this stand for about five minutes so the crumbs absorb the milk. The mixture should become evenly damp rather than dry and dusty. This simple step helps distribute the moisture through the loaf. Use ordinary fine breadcrumbs for the quantities given; coarse panko or fresh bread crumbs have different volume and absorption, so they are not identical substitutes.

Add two large eggs, the cooled onion, one and one-quarter teaspoons of fine salt, and one-half teaspoon of ground black pepper to the moistened breadcrumbs. Stir these ingredients together before adding the beef. Mixing the binder first lets you distribute the eggs and seasoning without working the meat for too long. This keeps the method straightforward and the seasoning consistent. There is no need for an extra sauce inside the loaf, a cheese filling, or a packet of seasoning with unspecified salt content.

Add the chilled ground beef and combine gently with clean hands or a broad spoon. Fold and turn just until the breadcrumb mixture is distributed and no large pockets remain. Do not knead it like bread dough, squeeze it repeatedly, or beat it with an electric mixer. Overworking the meat can make the loaf dense. Wash hands and any utensils that contacted raw beef before handling cooked food or serving ingredients. Keep the finished mixture cohesive, but do not press it into a perfectly compact block.

Preheat the oven to 350°F, approximately 175°C, with a rack in the middle. Lightly grease a room-temperature 9-by-13-inch oven-safe baking dish. Shape the meat mixture into a broad loaf about nine inches long, five inches wide, and roughly two and one-half inches high. Round the ends and smooth major cracks with a light touch. Leave space around the sides for released juices. A free-form loaf exposes more surface than a tightly packed loaf pan and suits the thick, curved slices shown in the video.

For the glaze, stir together one-half cup of ketchup, two tablespoons of tomato paste, two tablespoons of packed brown sugar, and one tablespoon of apple cider vinegar. The mixture should be smooth, thick, and spreadable. Spoon it over the loaf and use the back of the spoon to cover the top and upper sides in an even layer. Keep it mainly on the meat rather than pouring it into the dish. This gives a tangy red finish without needing wine, beer, or an additional gravy.

Place the baking dish on the oven’s middle rack and bake uncovered. Begin checking the loaf after about 60 minutes; many loaves of this size need 60 to 75 minutes, but thickness, starting temperature, and oven accuracy affect timing. If the glaze is becoming too dark before the center is cooked, tent the loaf loosely with foil. Do not seal it tightly or add water to the dish. The target is a set red glaze over a cooked loaf, with a little natural juice collecting around its base.

While the meatloaf bakes, prepare three pounds of russet or Yukon Gold potatoes, approximately 1.36 kilograms before peeling. Peel them, remove any damaged areas, and cut into evenly sized chunks of about one and one-half inches. Similar pieces cook at a similar rate, making the mash easier to finish consistently. Place them in a large pot as you work. Both varieties can make a good mash; russets tend to produce a fluffier result, while Yukon Gold potatoes have a naturally creamy texture.

Cover the potato pieces with cold water by about one inch and add roughly one tablespoon of salt to the cooking water. Bring to a boil, then reduce to a steady simmer. Cook for approximately 15 to 20 minutes after simmering begins, until a fork slides through a piece without resistance. Check several pieces rather than only the smallest one. Avoid a violent boil that breaks the potatoes apart at the edges while their centers remain firm. Fully tender potatoes are easier to mash without excessive handling.

Drain the potatoes thoroughly, then return them to the warm pot over very low heat for one to two minutes, shaking or stirring gently to let excess surface moisture evaporate. Do not let them brown or stick. Turn off the heat before mashing. This short drying step helps prevent watery potatoes, which can spread too much beside the meatloaf. If the pot still holds visible cooking water, drain it again rather than trying to compensate with more butter or a large amount of seasoning.

Warm three-quarters of a cup of whole milk, 180 milliliters, with six tablespoons of unsalted butter, 85 grams, in a small saucepan until the butter melts. Do not boil the mixture. Mash the drained potatoes with a hand masher or pass them through a potato ricer, then fold in the warm milk and butter gradually. Start with most of the mixture and assess the texture. Avoid a blender or food processor, which can overwork the potatoes and create a sticky result rather than soft, familiar mashed potatoes.

Season the mash with up to one teaspoon of fine salt and one-quarter teaspoon of black pepper, tasting before adding all the salt because the potatoes cooked in salted water. If the mash is too stiff, add up to another one-quarter cup of warm milk, a tablespoon at a time. It should hold a soft mound while remaining easy to spoon. Cover and keep warm briefly while the loaf finishes. If a longer wait is necessary, use a safe hot-holding method rather than leaving the potatoes at room temperature.

Check the meatloaf with a food thermometer inserted into the thickest central area, avoiding the hot baking dish. Ground beef should reach at least 160°F, approximately 71°C, before the loaf is removed from the oven. Check another central spot if the first reading seems uncertain. A browned surface, clear-looking juices, or the absence of pink are not reliable substitutes for measuring the temperature. The USDA guidance explains why color alone cannot establish that ground beef is safely cooked. Continue baking if the center has not reached the target.

Move the finished baking dish to a heatproof surface and let the loaf rest for about 15 minutes before slicing. Resting makes it easier to lift a thick portion without immediately breaking it apart. Do not cut while the loaf is still moving and bubbling straight from the oven. If there is a substantial amount of released fat around it, carefully spoon that liquid away without disturbing the glaze. Keep the loaf in its dish for this version; there is no need to turn it upside down or transfer it whole.

Use a sharp knife to cut thick slices, approximately one to one and one-quarter inches across, with small controlled slicing strokes. Steady the near-end slice gently with a fork, then slide a broad spatula beneath it. Place a mound of mashed potatoes on the plate and lower the supported slice beside it. A slight lean against the potatoes can keep the cut face visible. Retain the curved glazed top above the meat, and let a little natural juice settle at the base rather than covering everything with another sauce.

For a loaf that slices well, pay attention to gentle mixing, an even shape, accurate cooking temperature, and the resting period. A crumbly result can come from unevenly mixed binding ingredients or slicing too soon; a dense result can come from packing or kneading the mixture heavily. Do not judge tenderness by how tightly a slice holds together alone. It should be cohesive enough to serve, yet yield easily under a table knife. If desired, offer a simple salad or steamed vegetables separately while keeping the main plate focused on beef and potatoes.

Refrigerate leftover meatloaf and potatoes in shallow covered containers within two hours of cooking, or within one hour if the surrounding temperature exceeds 90°F. Use refrigerated leftovers within three to four days. Reheat only the portions you intend to eat until their centers reach 165°F, approximately 74°C. A covered oven-safe dish can help keep the meatloaf moist, while a small splash of milk can loosen reheated potatoes. Timing depends on portion size and starting temperature. Follow the USDA storage and reheating guidance rather than relying only on appearance or smell.