Grandma's Meatloaf

A classic savory meatloaf glazed with a tangy tomato sauce, served alongside creamy mashed potatoes and tender steamed green beans for a complete and comforting meal.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $4.85/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• bake
• classic
• comfort food
• savory

Ingredients

• 1.5 pound ground beef (80/20 lean)
• 0.5 cup breadcrumbs
• 0.75 cup milk
• 1 egg (large)
• 0.5 yellow onion (medium, finely diced)
• 0.25 cup fresh parsley (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 cup ketchup
• 2 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 2 pound Russet potatoes (peeled and quartered)
• 2 tablespoon butter
• 1 pound fresh green beans (trimmed)

Instructions

1. Preheat oven to 350°F (175°C). In a large bowl, combine 1 1/2 pounds of ground beef, 1/2 cup of breadcrumbs, 1/2 cup of milk, 1 large egg, 1/2 of a finely diced yellow onion, 1/4 cup of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix gently until just combined (do not overmix).
2. Form the mixture into a loaf shape and place it in a baking dish or on a foil-lined baking sheet.
3. In a small bowl, whisk together 1/4 cup of ketchup, 2 tablespoons of brown sugar, and 1 tablespoon of apple cider vinegar for the glaze.
4. Spread about half of the glaze over the meatloaf. Bake for 45 minutes.
5. While the meatloaf bakes, prepare the mashed potatoes: Place 2 pounds of peeled and quartered Russet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
6. Return drained potatoes to the hot pot. Add 1/4 cup of milk and 2 tablespoons of butter. Mash until smooth and creamy. Season with salt and pepper to taste.
7. After 45 minutes, remove the meatloaf from the oven, spread the remaining glaze over it, and return to the oven for another 15 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is slightly caramelized.
8. While the meatloaf finishes, steam 1 pound of trimmed fresh green beans until tender-crisp, about 5-7 minutes. Season with a pinch of salt.
9. Let the meatloaf rest for 5-10 minutes before slicing. Serve with mashed potatoes and green beans.

Notes

Leftover meatloaf makes excellent sandwiches the next day. Cooked mashed potatoes and green beans can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 760
• Protein: 50.1 g
• Carbohydrates: 70.3 g
• Fat: 32.5 g
• Fiber: 8.5 g
• Sodium: 880 mg
• Saturated Fat: 14.1 g
• Sugar: 18.2 g
• Cholesterol: 175 mg