This Meatloaf and Mashed Potatoes with Gravy is the ultimate classic comfort-food dinner. The meatloaf is tender and juicy with a flavorful glaze, the mashed potatoes are creamy and buttery, and everything is finished with a rich homemade brown gravy. It’s hearty, family-friendly, and perfect for a cozy weeknight meal or Sunday dinner.

Prep Time

25 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 35 minutes

Servings

6 servings

Equipment

Large mixing bowl
Loaf pan or baking sheet
Large pot
Skillet or saucepan
Potato masher or potato ricer
Small bowl
Whisk
Knife and cutting board
Measuring cups and spoons

Ingredients

For the Meatloaf

2 pounds ground beef, preferably 80/20
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup breadcrumbs
2 large eggs
½ cup milk
¼ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
2 tablespoons chopped fresh parsley

Meatloaf Glaze

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard

For the Creamy Mashed Potatoes

3 pounds Yukon Gold or Russet potatoes
5 tablespoons unsalted butter
¾ cup whole milk
¼ cup heavy cream
1 teaspoon salt, plus more for the cooking water
½ teaspoon black pepper
2 cloves roasted or finely minced garlic, optional

For the Gravy

3 tablespoons butter
3 tablespoons all-purpose flour
2½ cups beef broth
1 teaspoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
Salt to taste
1 teaspoon Dijon mustard, optional

Ingredient Notes

Ground Beef

An 80/20 ground beef mixture works especially well because the fat keeps the meatloaf moist and flavorful.

Breadcrumbs

Regular breadcrumbs work perfectly. Panko can also be used, but you may want to crush them slightly for a softer texture.

Potatoes

Yukon Gold potatoes create naturally buttery mashed potatoes, while Russets produce a lighter, fluffier texture. You can also use a combination of both.

Beef Broth

Use a good-quality beef broth or stock for the gravy. Low-sodium broth gives you better control over the salt.

Worcestershire Sauce

A little Worcestershire sauce adds savory depth to both the meatloaf and gravy.

How to Make Meatloaf and Mashed Potatoes with Gravy

1. Prepare the Meatloaf Mixture

Preheat your oven to 375°F (190°C).

Place the diced onion, garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, Italian seasoning, smoked paprika, and parsley into a large bowl.

Stir until everything is well combined.

Add the ground beef.

Using clean hands or a large spoon, gently mix everything together until just combined.

Don’t overmix the meat. Overworking the mixture can make the finished meatloaf dense and tough.

2. Shape the Meatloaf

Transfer the mixture to a lightly greased loaf pan and shape it into an even loaf.

Alternatively, shape it into a loaf on a parchment-lined baking sheet. This method allows more of the outside to brown.

3. Make the Glaze

In a small bowl, combine:

½ cup ketchup
Brown sugar
Worcestershire sauce
Dijon mustard

Mix until smooth.

Spread about half of the glaze over the top of the meatloaf.

Reserve the remaining glaze for later.

4. Bake the Meatloaf

Place the meatloaf in the preheated oven.

Bake for approximately 50–60 minutes.

Spread the remaining glaze over the top during the last 15–20 minutes of cooking.

The meatloaf is done when the center reaches 160°F (71°C) on an instant-read thermometer.

Remove it from the oven and let it rest for 10–15 minutes before slicing.

This resting time helps keep the juices inside the meatloaf instead of running onto the cutting board.

5. Make the Mashed Potatoes

While the meatloaf cooks, peel the potatoes and cut them into evenly sized chunks.

Place them in a large pot and cover with cold water.

Add a generous amount of salt.

Bring the water to a boil, then reduce the heat slightly and cook for about 15–20 minutes, or until the potatoes are completely fork-tender.

While the potatoes cook, warm the milk, cream, and butter together in a small saucepan over low heat.

Don’t let the mixture boil.

Drain the potatoes thoroughly.

Return them to the warm pot and allow them to sit for about a minute so excess moisture can evaporate.

Mash the potatoes until mostly smooth.

Slowly pour in the warm butter-and-cream mixture while continuing to mash.

Season with salt and black pepper.

For extra flavor, add roasted garlic.

Don’t overmix the potatoes, or they can become gluey.

6. Make the Homemade Gravy

Melt the butter in a saucepan over medium heat.

Sprinkle in the flour and whisk continuously for about 1–2 minutes.

The flour should become smooth and lightly golden.

Slowly pour in the beef broth while whisking constantly.

Continue whisking until there are no lumps.

Add:

Worcestershire sauce
Onion powder
Garlic powder
Black pepper
Dijon mustard, if using

Bring the gravy to a gentle simmer.

Cook for approximately 5–8 minutes, stirring occasionally, until thickened.

Taste and add salt if necessary.

If the gravy becomes too thick, whisk in a little additional beef broth.

7. Serve

Slice the rested meatloaf into thick pieces.

Spoon a generous portion of creamy mashed potatoes onto each plate.

Place a slice or two of meatloaf beside the potatoes.

Then pour plenty of warm brown gravy over the meatloaf and mashed potatoes.

Finish with a little chopped fresh parsley if desired.

Serve immediately.

Tips for the Best Meatloaf

Don’t Overmix

Mix the meatloaf ingredients just until everything comes together. Overmixing produces a firmer, tougher texture.

Use Enough Fat

Very lean beef can produce a dry meatloaf. An 80/20 blend gives you a much juicier result.

Let It Rest

Always rest the meatloaf for about 10–15 minutes before slicing.

Don’t Skip the Glaze

The sweet-savory glaze adds flavor and creates a delicious sticky coating on top.

Use Warm Dairy

Warm milk, cream, and butter blend into the potatoes much more smoothly than cold ingredients.

Salt the Potato Water

Potatoes absorb seasoning while they cook, so properly salted cooking water makes a noticeable difference.

Variations

Cheesy Meatloaf

Add ½ cup shredded cheddar or mozzarella to the meat mixture.

Bacon Meatloaf

Mix ½ cup cooked and crumbled bacon into the meatloaf or place bacon strips across the top before baking.

Mushroom Gravy

Sauté 1 cup sliced mushrooms in butter before making the gravy.

Garlic Mashed Potatoes

Add 3–4 roasted garlic cloves to the potatoes for a deeper garlic flavor.

Loaded Mashed Potatoes

Fold shredded cheddar, crispy bacon, and chopped green onions into the finished potatoes.

Turkey Meatloaf

Replace the ground beef with ground turkey. Because turkey is leaner, take care not to overcook it.

Storage

Store leftover meatloaf, mashed potatoes, and gravy separately in airtight containers.

Refrigerate for up to 4 days.

The meatloaf can also be frozen for up to 3 months. Wrap individual slices tightly before placing them in a freezer-safe container.

Thaw overnight in the refrigerator and reheat gently.