Roasted Garlic Onion Meatloaves with Mashed Potatoes and Broccoli

This comforting dinner features juicy meatloaves packed with roasted garlic and onion flavor, topped with a sweet and tangy ketchup glaze. Served alongside creamy mashed potatoes and tender roasted broccoli, it’s a complete meal that satisfies every craving.

The secret to the rich flavor lies in the roasted onion and garlic spread, which is mixed into the meatloaf and also used in the glaze. Paired with buttery mashed potatoes and crisp-tender broccoli, this dish is sure to become a family favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in middle and top positions. Dice potatoes into 1/2-inch pieces. Place in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat.
2. Cut broccoli into bite-size pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until tender, 15-20 minutes.
3. In a large bowl, gently combine ground beef, panko, half the roasted onion and garlic spread, half the chopped parsley, 3/4 tsp salt (1 1/2 tsp for 4 servings) and pepper. Form into two 1-inch-tall loaves on a second baking sheet. Roast on top rack until browned and mostly cooked through, about 16 minutes.
4. Meanwhile, melt 1 tbsp butter in a small microwave-safe bowl. Stir in remaining roasted onion and garlic spread and ketchup. After meatloaves have roasted 16 minutes, remove from oven and spoon glaze over tops. Return to top rack until cooked through and glaze is tacky, 2-4 minutes more.
5. Add sour cream and 1 tbsp butter to potatoes. Mash until smooth, adding reserved potato cooking liquid as needed. Season with salt and pepper.
6. Divide meatloaves, mashed potatoes and roasted broccoli among plates. Sprinkle with remaining parsley and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Just be careful not to overcook, as turkey can dry out faster.

Can I make the meatloaves ahead of time?

You can assemble the meatloaves and refrigerate them unbaked for up to 24 hours. Add a few extra minutes to the cooking time if baking from cold.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used in place of panko.