Beef Meatloaf with Mashed Potatoes

· 70 min · Beef · high-protein

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Ingredients

• 3/4 lb lean ground beef
• 1 large egg
• 1/4 cup plain breadcrumbs
• 1/4 cup milk
• 1 medium yellow onion, finely grated
• 2 tbsp ketchup
• 3/4 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lb russet potatoes, peeled and cut into 1-inch pieces
• 1 1/4 tbsp butter
• 1/4 cup milk, for mashing
• 3/4 cup frozen peas

Method (tap to check — screen stays awake)

1. Heat the oven to 375°F for about 10 minutes, and set a large pot of water on the stove for the potatoes.
2. Put the potato pieces in the pot, cover them with cold water by about 1 inch, and bring to a boil over high heat; the cold start helps them cook evenly.
3. While the water heats, gently mix the ground beef, egg, breadcrumbs, ¼ cup milk, grated onion, Worcestershire, salt, and pepper in a bowl just until combined; overmixing can make meatloaf dense.
4. Shape the beef mixture into a loaf about 8 inches long on a rimmed baking sheet, then spread the ketchup over the top in a thin layer.
5. Bake at 375°F for 45–55 minutes, until the center reads 160°F and the top is set; if it browns too quickly, loosely cover it with foil.
6. When the potatoes are boiling, reduce the heat to medium and simmer for 15–18 minutes, until a fork slides through the largest piece easily.
7. Drain the potatoes carefully, return them to the warm pot, then mash with the butter and ⅓ cup milk until creamy; add a splash more milk if they seem stiff.
8. Microwave the peas according to the package, usually 3–4 minutes, until hot throughout, and serve with the sliced meatloaf and mashed potatoes.
9. Let the meatloaf rest for 5 minutes before slicing so it holds together instead of crumbling.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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