Recipe
Meatloaf with mashed potatoes
A juicy beef and pork loaf held tender by a milk-soaked bread panade, lacquered with a sweet-sour tomato glaze and served over buttery mashed potatoes.
Meatloaf with mashed potatoes takes about 90 minutes and makes 6 servings. Each serving has 590 kcal.
- Preparation
- 25 minutes
- Cooking
- 65 minutes
- Total time
- 90 minutes
- Servings
- 6
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 28 g
- Carbohydrates
- 37 g
- Fat
- 35 g
Ingredients
- Ground beef500 g
- Ground pork300 g
- White bread2 pcs
- Milk250 ml
- Egg1 pc
- Onion1 pc
- Garlic2 cloves
- Dijon mustard1 tsp
- Tomato paste3 tbsp
- Honey1 tbsp
- Vinegar1 tbsp
- Potatoes1 kg
- Butter50 g
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Heat the oven to 180 °C. Tear the bread into a bowl, pour the milk over (keep 100 ml back for the mash) and let it soak for 10 minutes into a soft paste.
Tip: The panade is what keeps the loaf juicy - do not skip it or the meatloaf turns into a dense brick.
- 2
Add the beef, pork, egg, grated onion, garlic, mustard, salt and pepper to the soaked bread and mix gently with your hands, only until everything just comes together.
Tip: Overmixing makes the loaf tough and rubbery - stop the moment the mixture looks even.
- 3
Shape into a loaf on a lined baking tray. Stir together the tomato paste, honey and vinegar and brush half of the glaze over the loaf.
- 4
Bake for about 45 minutes, brushing on the remaining glaze halfway through, until the center reaches 70 °C on a thermometer.
- 5
Meanwhile, peel the potatoes, cut into chunks and boil in well-salted water for about 20 minutes, until fully tender.
- 6
Drain the potatoes, let them steam dry, then mash with the butter and the reserved warm milk until smooth; season.
- 7
Rest the meatloaf for 10 minutes before slicing.
Tip: Slice too early and the juices run out onto the board instead of staying in the meat - give it the full rest.
- 8
Cut into thick slices and serve over the mashed potatoes, spooning any tray juices on top.
Cooking methods
On the stove
The loaf bakes in the oven; the potatoes want a steady rolling boil on medium-high heat. Warm the milk for the mash in a small pot on low so it does not catch - cold milk makes gluey, gray mash.
On induction
Boil the potatoes on level 7, then mash off the heat. Warm the milk on level 2 - induction heats milk fast, so stay close or it boils over in seconds.
Over an open fire
Shape the loaf in a Dutch oven, lid on, with embers below and on top - roughly 50 minutes, rotating once. Boil the potatoes in a pot over the fire; the glaze goes on for the last 15 minutes so it does not burn.
Recipe questions
- How long does this recipe take?
- Plan for about 90 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 6 servings.
- Can I cook this recipe on induction?
- Yes. Boil the potatoes on level 7, then mash off the heat. Warm the milk on level 2 - induction heats milk fast, so stay close or it boils over in seconds.
- Can I cook this recipe over an open fire?
- Yes. Shape the loaf in a Dutch oven, lid on, with embers below and on top - roughly 50 minutes, rotating once. Boil the potatoes in a pot over the fire; the glaze goes on for the last 15 minutes so it does not burn.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
