Home-Style Meatloaf With Garlic Smashed Potatoes

I remember the first time I ever tried meatloaf. I was at my grandmother’s house, a place filled with the comforting aromas of simmering sauces and freshly baked bread. I was a picky eater as a child, often turning my nose up at anything that wasn’t chicken nuggets. But Grandma’s meatloaf, served with a generous dollop of ketchup and a side of creamy mashed potatoes, was different. It was savory, comforting, and utterly satisfying – a dish that transcended my childhood prejudices and became a beloved family classic. This recipe is an homage to her simple, honest cooking, with a garlicky twist on the classic mashed potatoes.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 1 hour 55 minutes
• Servings: 6
• Dietary Type: Omnivore

Ingredients

Meatloaf

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/4 cup ketchup
• 1/2 cup barbecue sauce, any kind
• 1 egg
• 1 cup seasoned dry bread crumb
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 lb lean ground turkey
• 1 lb lean ground sirloin

Potatoes

• 1 garlic clove, unpeeled (plus one head for roasting)
• olive oil
• 1 lb yukon gold potato, scrubbed
• 1 cup low sodium chicken broth
• salt
• fresh ground black pepper

Equipment Needed

• 9-inch loaf pan
• Large skillet
• Large mixing bowl
• Large pot
• Small saucepan
• Aluminum foil or oven-proof dish
• Potato masher or fork

Instructions

1. Preheat oven to 350 degrees F.

2. Begin by preparing the aromatics for the meatloaf. Heat the olive oil over medium heat in a skillet. Add the chopped onion and cook for 5 minutes, until softened and translucent. Add the minced garlic and cook for 2 minutes more, being careful not to burn it. Set the onion and garlic mixture aside to cool.

3. While the onion and garlic are cooling, prepare the meatloaf mixture. In a large mixing bowl, thoroughly combine the ketchup, 1/4 cup barbecue sauce, egg, breadcrumbs, parsley, salt, pepper, and the cooled onion and garlic mixture. Ensure everything is evenly distributed.

4. Add the ground turkey and ground sirloin to the mixing bowl. Gently mix until just combined. Be careful not to overmix, as this can result in a tough meatloaf.

5. Pack the meat mixture into a 9-inch loaf pan. Brush the top with the remaining barbecue sauce.

6. Bake the meatloaf covered for 1 hour. After baking, let stand 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender meatloaf.

7. Prepare the roasted garlic. Slice off the top of the garlic bulb (about 1/4 inch) to expose the cloves. Drizzle with olive oil. Place in aluminum foil or an ovenproof dish in the same preheated oven as the meatloaf. Roast for 15-20 minutes, or until the cloves are soft and easily squeezed out. Remove from oven and let cool slightly.

8. While the meatloaf and garlic are roasting, boil the potatoes. Scrub the yukon gold potatoes and place them in a large pot of water. Bring to a boil and cook until tender, about 10-15 minutes, depending on the size of the potatoes. They should be easily pierced with a fork.

9. While the potatoes are boiling, in a small saucepan, bring the low sodium chicken broth to a boil and then immediately turn down to a simmer. Keeping it hot ensures the potatoes will absorb the liquid better.

10. Once the roasted garlic is cool enough to handle, squeeze the roasted garlic cloves into a small bowl to release each clove of garlic. Discard the skins and mash the garlic with a fork until it forms a paste.

11. Drain the potatoes thoroughly. Mash them with their skins on using a potato masher or a fork. The skins add texture and a rustic flavor to the smashed potatoes.

12. Add the mashed roasted garlic to the potatoes and mix well.

13. Slowly add the simmering chicken broth to the potatoes until the desired consistency is reached. Start with a little bit and add more as needed, stirring constantly to prevent lumps.

14. Season the potatoes with salt and fresh ground black pepper to taste.

15. To serve, slice the meatloaf and serve with a generous portion of garlic smashed potatoes.

Expert Tips & Tricks

• Don’t overmix the meatloaf mixture: Overmixing develops the gluten in the breadcrumbs, resulting in a tough meatloaf. Mix just until the ingredients are combined.
• Use a meat thermometer: To ensure the meatloaf is cooked through, use a meat thermometer. It should register 160 degrees F in the center.
• Add a glaze: For a sweeter and stickier glaze, mix a tablespoon of brown sugar or honey into the barbecue sauce before brushing it on the meatloaf.
• Make-ahead tip: The meatloaf mixture can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld together.
• To elevate your smashed potatoes add a tablespoon of butter, sour cream, or cream cheese for an even richer and creamier texture.

Serving & Storage Suggestions

Serve the meatloaf hot, sliced into portions, with a generous helping of garlic smashed potatoes. A simple side salad or steamed green beans would complement the meal nicely.

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. Smashed potatoes should also be stored in an airtight container in the refrigerator and are best consumed within 2-3 days.

To reheat meatloaf, wrap slices in foil and bake at 350 degrees F until heated through, or microwave on medium power. To reheat smashed potatoes, microwave on medium power, stirring occasionally, or reheat in a saucepan over low heat, adding a splash of milk or broth if needed to restore moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	475 kcal	24%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	120mg	40%
Sodium	950mg	40%
Total Carbohydrate	40g	13%
Dietary Fiber	4g	16%
Sugars	7g	N/A
Protein	30g	60%

Variations & Substitutions

• Gluten-free: Use gluten-free breadcrumbs instead of regular breadcrumbs. Ensure your barbecue sauce is also gluten-free.
• Dairy-free: Omit the chicken broth in the mashed potatoes and substitute with vegetable broth or a dairy-free milk alternative.
• Vegetarian: This dish is not easily adapted for a vegetarian diet, as the meatloaf is the primary component. However, you could try substituting the meat with a plant-based ground meat alternative.
• Spice it up: Add a pinch of red pepper flakes to the meatloaf mixture for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I freeze the meatloaf?
A: Yes, meatloaf freezes well. Wrap it tightly in plastic wrap and then foil, and it can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Q: Can I use different types of meat?
A: Absolutely! Feel free to experiment with different combinations of ground beef, pork, veal, or even sausage. Adjust the cooking time as needed.

Q: How do I prevent my meatloaf from drying out?
A: Covering the meatloaf while baking helps to retain moisture. Also, avoid overbaking it. Use a meat thermometer to ensure it’s cooked to the correct temperature.

Q: Can I add vegetables to the meatloaf?
A: Yes, finely diced carrots, celery, or bell peppers can be added to the meatloaf mixture for extra flavor and nutrients.

Q: What’s the best way to serve leftover meatloaf?
A: Leftover meatloaf makes great sandwiches! Slice it thinly and serve on toasted bread with your favorite condiments. It can also be crumbled and added to pasta sauce or chili.

Final Thoughts

This home-style meatloaf with garlic smashed potatoes is more than just a meal; it’s a comforting reminder of simpler times and the joy of sharing good food with loved ones. I encourage you to try this recipe and create your own memories around it. Feel free to experiment with variations and substitutions to make it your own. And most importantly, enjoy the process of cooking and the delicious results! Don’t hesitate to share your feedback and creations – I’d love to hear about your meatloaf adventures. Consider pairing this hearty dish with a robust red wine or a crisp green salad for a complete and satisfying meal.