Classic Glazed Meatloaf with Creamy Mashed Potatoes & Gravy
Ingredients
1. The Meatloaf
500g Ground Beef (80% lean for best flavor).
1/2 cup Breadcrumbs (Panko or traditional).
1 Large Egg (lightly beaten).
1/4 cup Milk.
1 small Onion (finely minced).
2 cloves Garlic (minced).
1 tbsp Tomato Paste.
1 tsp Dijon Mustard.
Seasoning: Salt, black pepper, paprika, and dried thyme.
The Glaze: 1/2 cup Ketchup mixed with 1 tbsp Brown Sugar and 1 tsp Apple Cider Vinegar.
2. Creamy Mashed Potatoes
3-4 large Potatoes (peeled and boiled).
50g Unsalted Butter.
1/2 cup Heavy Cream or Whole Milk.
Salt & White Pepper to taste.
3. Rich Brown Gravy
2 tbsp Butter.
2 tbsp All-purpose Flour.
2 cups Beef Broth.
1 tsp Soy Sauce (optional, for deep color).
Preparation Instructions
Step 1: The Meatloaf
Preheat your oven to 180°C (350°F).
In a large bowl, combine the beef, breadcrumbs, egg, milk, onion, garlic, and spices. Mix gently—do not overwork the meat.
Shape the mixture into a loaf on a parchment-lined baking sheet.
Brush the glaze generously over the top.
Bake for 45–60 minutes or until the internal temperature reaches 71°C (160°F). Let it rest for 10 minutes before slicing.
Step 2: The Mashed Potatoes
Mash the hot boiled potatoes while still warm.
Add butter and cream/milk. Whisk until smooth and airy. Season with salt and white pepper.
Step 3: The Gravy
Melt butter in a small saucepan over medium heat.
Whisk in flour and cook for 1 minute (making a roux).
Slowly pour in beef broth while whisking constantly to avoid lumps.
Simmer until the sauce thickens. Stir in soy sauce for a rich brown finish.
Plating
Spread a generous portion of mashed potatoes on a plate. Place a thick slice of meatloaf on top. Pour the hot gravy over the center so it drips down the sides. Garnish with fresh parsley.
