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A serving of classic meatloaf with a generous side of mashed potatoes on a white plate.

Classic Meatloaf with Creamy Mashed Potatoes and Roasted Balsamic Brussels Sprouts

Enjoy a comforting meal with classic meatloaf, creamy mashed potatoes, and roasted balsamic Brussels sprouts. This well-rounded dish is perfect for a satisfying family dinner.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 people
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Classic Meatloaf:
  • 1.5 lbs ground beef, 80/20 lean
  • 1 medium onion
  • 2 cloves garlic
  • 1/2 cup breadcrumbs, plain or panko
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup ketchup plus extra for topping
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Creamy Mashed Potatoes:
  • 2 lbs Russet or Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 1/2 cup unsalted butter
  • 1/2 cup milk or cream warmed
  • Salt to taste
  • Black pepper to taste
For the Roasted Balsamic Brussels Sprouts:
  • 1 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic glaze
  • Salt to taste
  • pepper to taste

Equipment

  • baking sheet
  • loaf pan
  • large bowl
  • large pot
  • potato masher

Method
 

For the Classic Meatloaf:
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or use a loaf pan.
  2. Gently mix ground beef, onion, garlic, breadcrumbs, egg, milk, 1/4 cup ketchup, Worcestershire sauce, thyme, salt, and pepper in a large bowl, being careful not to overmix.
  3. Form the mixture into a loaf shape and place it on the prepared baking sheet or in the loaf pan; spread extra ketchup over the top.
  4. Bake for 50-60 minutes until internal temperature reaches 160°F (71°C) and let it rest for 10 minutes before slicing.
For the Creamy Mashed Potatoes:
  1. Place peeled and chopped potatoes in a large pot, cover with cold, salted water, bring to a boil, then simmer until fork-tender (15-20 minutes).
  2. Drain potatoes well, return to the pot over low heat for a minute to remove excess moisture, then add butter and warmed milk/cream.
  3. Mash until smooth and creamy, then season with salt and pepper to taste.
For the Roasted Balsamic Brussels Sprouts:
  1. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet, then roast at 400°F (200°C) for 20-25 minutes until tender and caramelized.
  2. Drizzle with balsamic glaze just before serving.

Notes

For best results with the meatloaf, avoid overmixing the ingredients to keep it tender. You can adjust the amount of ketchup on top of the meatloaf to your preference. When roasting the Brussels sprouts, ensure they are in a single layer for even caramelization. If you prefer a smoother mashed potato, you can use a potato ricer instead of a masher. Keep an eye on the internal temperature of the meatloaf to prevent overcooking. Feel free to adjust seasonings for all components to your taste preferences.