←  Back to Recipes

Classic Meatloaf

Serves 6 | Total Cook Time: 1 hour and 30 minutes

Classic Meatloaf



Extra virgin olive oil

2 shallots

1 small carrot

1 celery stalk

2 cloves of garlic

1 teaspoon fresh parsley

1 teaspoon Fresh tarragon

1 tablespoon Worcestershire

1/4 cup low sodium beef stock

1 teaspoon Dijon mustard

1 teaspoon tomato paste

1/2 teaspoon brown sugar

3 pounds ground beef

2 cups panko bread crumbs

2 eggs

1/2 cup half and half or milk


Salt and pepper, to taste

Mashed Potatoes:

3 pounds russet potatoes, peeled cut into 1 inch cubes

1 cup whole milk

1/2 cup half and half

6 tablespoons unsalted butter

1/2 cup cream cheese, softened

Salt and pepper, to taste


  1. Preheat the oven to 375.
  2. Take out a food processor and add the shallot, carrot, celery, garlic, parsley and tarragon. Pulse until chopped very finely. Then, take out a sauté pan and add 2 tablespoons of extra virgin olive oil and bring the pan to medium heat. Add the pulsed vegetables and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook down for 5-6 minutes on medium heat and then add the Worcestershire, stock, mustard, tomato paste, and brown sugar. Cook until the liquid has almost completely evaporated. sauce. Remove from the heat and allow to cool completely.
  3. Next, add the ground beef, breadcrumbs, eggs, and milk to a large mixing bowl and add the cooled vegetables. Add a pinch more salt and pepper and then combine, but do not overly mix or it will be dense and not fluffy. Add the meatloaf mixture to a greased sheet pan and form into a loaf. Top with a generous layer of ketchup to the top and bake for 1 hour.
  4. While the meatloaf is baking, prepare your mashed potatoes. Add the potatoes to a large pot and cover with cold water. Bring the mixture up to a boil, add 1 teaspoon of salt. Cook until the potatoes are fork tender and then drain. While the potatoes are boiling add the milk and butter to a small saucepan and allow the butter to melt completely. Add the potatoes to a standing mixer and slowly mix until the potatoes start to break down. Then, slowly pour the butter/milk mixture into the mixer and finish with the cream cheese. Season with salt and pepper. Taste and adjust seasonings.
  5. To serve, add a big spoonful of your mashed potatoes to a plate and serve with a slice of your meatloaf. Garnish with parsley and enjoy!

Notes from the Chef