Classic Meatloaf with Mashed Potatoes and Green Beans
This classic meatloaf combines seasoned ground beef with a sweet ketchup glaze and is served alongside creamy mashed potatoes and green beans for a complete, satisfying comfort meal.
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This classic meatloaf combines seasoned ground beef with a sweet ketchup glaze and is served alongside creamy mashed potatoes and green beans for a complete, satisfying comfort meal.
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Preheat your oven to 350°F (175°C).
In a large bowl, combine the ground beef, diced onion, diced green pepper, smoked paprika, ground cumin, Worcestershire sauce, Italian seasoning, salt, black pepper, garlic powder, 1/4 cup ketchup, 1/3 cup milk, crumbled crackers, and Dijon mustard.
Mix all ingredients together with your hands until just combined. Do not overmix.
Press the meat mixture evenly into a loaf pan.
Cover the loaf pan with aluminum foil and bake in the preheated oven for 45 minutes.
While the meatloaf bakes, prepare the potatoes. Peel and cut the potatoes into quarters.
Place the potatoes in a pot and add enough chicken broth to cover them completely.
Bring the potatoes to a boil and cook until they are fork-tender.
In a small bowl, prepare the glaze by whisking together 1 cup of ketchup and 2 tablespoons of brown sugar until smooth.
After 45 minutes, carefully remove the meatloaf from the oven and pour off any excess fat from the pan.
Spread the ketchup glaze evenly over the top of the meatloaf.
Return the meatloaf to the oven, uncovered, and bake for an additional 15 minutes.
Once the potatoes are tender, drain the chicken broth.
In the now-empty pot, melt the butter with the milk over low heat. Season with salt and pepper.
Pour the warm milk and butter mixture over the drained potatoes and mash until you reach your desired consistency.
To cook the green beans, add 1/2 cup of water to a separate pot. Add the frozen green beans and cook over medium-high heat for 6-7 minutes, stirring occasionally, until heated through.
Serve slices of the glazed meatloaf with a generous portion of mashed potatoes and green beans.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil until warmed through.
Meatloaf is done when the internal temperature reaches 160°F (71°C) measured with a meat thermometer in the thickest part, or when juices run clear.
Yes, you can shape the meatloaf mixture in the pan up to 24 hours ahead and refrigerate covered, then bake when ready. Add 5-10 minutes to baking time if starting from cold.
Don't overmix the meat mixture, use a loaf pan or shape on a baking sheet with sides to catch drippings, and avoid pressing down while cooking.
Slice and reheat in a 350°F oven for 10-15 minutes covered with foil, or microwave individual slices for 1-2 minutes until warmed through.
Yes, cooked meatloaf freezes well for up to 3 months. Cool completely, wrap tightly in foil or plastic wrap, then store in freezer bags.
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