Classic Meatloaf with Mashed Potatoes, Green Beans and Rich Gravy

This classic meatloaf dinner is the ultimate comfort meal. Juicy ground beef meatloaves are topped with a sweet and tangy ketchup glaze, then baked until perfectly tender. Served alongside creamy mashed potatoes, roasted green beans and a rich pan gravy made from chicken stock, every bite is pure nostalgia.

The secret to the best meatloaf is a panade-bread soaked in milk-which keeps the meatloaf moist and tender. A sprinkle of fresh chives adds a mild oniony freshness that ties the whole plate together. Whether it’s a weeknight dinner or a Sunday supper, this recipe delivers hearty satisfaction.

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Ingredients

2 White BreadView ingredient guideLike ingredientDislike ingredient

1 MilkView ingredient guideLike ingredientDislike ingredient

16 Ground BeefView ingredient guideLike ingredientDislike ingredient

2 KetchupView ingredient guideLike ingredientDislike ingredient

32 Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 Green BeansView ingredient guideLike ingredientDislike ingredient

1 ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ChivesView ingredient guideLike ingredientDislike ingredient

2 Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 Meatloaf Spice BlendView ingredient guideLike ingredientDislike ingredient

1 Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. In a large bowl, combine bread slices with 1/3 cup milk. Let soak for a minute, then break up bread with your hands until pasty. Add ground beef, meatloaf spice blend, 1 tsp salt and a generous pinch of pepper. Mix with your hands until just combined. Shape into four 1-inch-thick oval loaves.
2. Place meatloaves on a baking sheet. Brush the top of each with ketchup. Bake until cooked through and no longer pink in the center, about 25 minutes.
3. While meatloaves bake, cut potatoes into 3/4-inch cubes. Place in a medium pot, cover with cold water by 2 inches and add a large pinch of salt. Bring to a boil and cook until fork-tender, 12-15 minutes. Drain and return potatoes to the pot.
4. Meanwhile, halve, peel and finely chop the shallot. Finely chop the chives. Trim the stem ends from green beans. On a second baking sheet, toss green beans with a drizzle of oil, salt and pepper. Roast alongside the meatloaves until tender, 10-12 minutes.
5. In a small pot, heat a drizzle of oil over medium heat. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in chicken stock concentrates and 3/4 cup water. Bring to a simmer and let bubble until reduced and slightly thickened, 3-4 minutes. Season with pepper.
6. To the pot with potatoes, add half the chives, remaining milk (about 1/4 cup) and 2 tbsp butter. Mash until smooth. Season with salt and pepper. Divide mashed potatoes among plates, top with green beans and a meatloaf. Drizzle with gravy and garnish with remaining chives.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be aware that it may be slightly drier, so consider adding an extra tablespoon of milk to the panade.

How do I store leftovers?

Store leftover meatloaf, mashed potatoes and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Can I make the gravy ahead of time?

Yes, the gravy can be made up to 2 days in advance. Reheat in a small pot over low heat, adding a splash of water if it thickens too much.