This Meatloaf with Potato Topping is a comforting fusion of two classics—savory meatloaf crowned with creamy mashed potatoes. It’s surprisingly simple to assemble and bakes into a complete, family-friendly meal. The golden potato topping and juicy meatloaf make this dish a guaranteed crowd-pleaser.
Nothing beats a great Meatloaf with Potato Topping. Whether you're a fan of Meatloaf Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Meatloaf with Potato Topping
- Comfort food fusion: Hearty meatloaf meets creamy mashed potatoes in one pan.
- Simple assembly: Straightforward layering creates an impressive one-pan meal.
- Make-ahead friendly: Prepare a day ahead for easy weeknight dinners or entertaining.
- Winner texture: Golden potato crust soaks up savory meat juices for a magical bite.
Ingredients & Tools
For the Potato Topping:
- 900 g russet or Yukon Gold potatoes, peeled and quartered
- 60 ml whole milk, warmed
- 60 g unsalted butter
- 120 ml sour cream
- 1 large egg yolk
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 50 g grated Parmesan cheese (optional, for browning)
For the Meatloaf:
- 1 kg ground beef (80/20 blend is ideal)
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 100 g breadcrumbs (Panko works great)
- 2 large eggs
- 80 ml whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp dried thyme
- 1 ½ tsp salt
- 1 tsp black pepper
Tools: A 9×5 inch loaf pan, a large pot for boiling potatoes, a potato ricer or masher, a large mixing bowl, a skillet.
Notes: Using a good, fatty ground beef is key here—it keeps the meatloaf wonderfully moist as it cooks. And for the potatoes, russets will give you a fluffier topping, while Yukon Golds add a naturally buttery flavor. Don’t skip warming the milk; it helps create a smoother mash.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 40 minutes
Before You Start: Tips & Ingredient Notes
- Why use a fattier ground beef? Lean meat can result in a dry meatloaf. The 80/20 blend provides just enough fat to keep everything juicy and flavorful as it bakes under the potato blanket.
- Can I make the mashed potatoes ahead? Absolutely! You can make them a few hours in advance. Just press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and give them a quick stir before topping the meatloaf.
- What’s the secret to a non-soggy bottom? Sautéing your onions before adding them to the meat mixture is a game-changer. It cooks out their water content and deepens their flavor, preventing a soggy meatloaf base.
- Is the egg yolk in the potatoes really necessary? It might seem like a small detail, but that extra yolk adds richness and helps the potato topping set beautifully and develop a lovely color in the oven.
How to Make Meatloaf with Potato Topping
Step 1: Start with the potatoes. Place your peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring this to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are completely tender when pierced with a fork. You want them to be fall-apart soft for the smoothest mash.
Step 2: While the potatoes cook, let’s tackle the meatloaf base. Heat a tablespoon of oil in a skillet over medium heat. Add your finely diced onion and cook for about 5-7 minutes, until they become soft and translucent. Stir in the minced garlic and cook for just one more minute until fragrant. Taking this time to cook the onions is the trick—it makes a world of difference in flavor. Set this mixture aside to cool slightly.
Step 3: In a large mixing bowl, combine the ground beef, cooled onion and garlic mixture, breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, here’s the important part: use your hands to mix everything together. It might feel a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat. Mix just until combined—you don’t want a tough, dense meatloaf.
Step 4: Preheat your oven to 190°C (375°F). Transfer the meat mixture to your loaf pan and press it down firmly and evenly into all the corners. You want a compact, uniform base for our potato topping to sit on. Set the pan aside while you finish the potatoes.
Step 5: Your potatoes should be ready by now. Drain them thoroughly and return them to the hot pot for a minute to let any excess moisture evaporate. For the smoothest topping, pass them through a potato ricer back into the pot. If you’re using a masher, just mash them until no lumps remain. Add the warm milk, butter, and sour cream, stirring until the butter is melted and everything is smooth and creamy.
Step 6: Let the potato mixture cool for a couple of minutes—you don’t want it to be scalding hot—then stir in the egg yolk, salt, and pepper. The mixture should be thick but spreadable. Spoon the mashed potatoes over the meatloaf base in the pan and spread it into an even layer, making sure it reaches all the edges.
Step 7: If you’re using the Parmesan cheese, sprinkle it evenly over the top now. This will create a gorgeous, golden-brown crust. Place the loaf pan on a baking sheet—this catches any potential drips and makes handling easier. Bake for 50-60 minutes. You’ll know it’s done when the potato topping is golden and the meatloaf has pulled away from the sides of the pan slightly.
Step 8: Once out of the oven, the most difficult step: let it rest! Allow the meatloaf to sit in the pan for at least 10-15 minutes before you even think about slicing. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and holds its shape perfectly.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 4 days.
- Freezer: Wrap baked and cooled meatloaf tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a 175°C (350°F) oven until warmed through, or microwave covered.
Serving Suggestions
Complementary Dishes
- Simple Steamed Green Beans — Their bright, crisp texture provides a fresh counterpoint to the rich and hearty meatloaf, cutting through the richness beautifully.
- Buttery Peas and Carrots — A classic, sweet side that feels right at home next to this comfort food masterpiece, adding a pop of color to your plate.
- A Crisp Garden Salad with a Zesty Vinaigrette — The sharp, acidic dressing is the perfect palate cleanser between bites of the savory meatloaf and creamy potatoes.
Drinks
- A Robust Red Wine like a Malbec or Shiraz — The bold fruit flavors and subtle tannins stand up wonderfully to the savory beef and enhance the earthy notes from the herbs.
- A Dark Ale or Amber Lager — The malty, caramel notes in the beer complement the browned meat and potatoes, creating a truly satisfying pairing.
- Sparkling Water with a Squeeze of Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the meal’s richness.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — The warm, spiced apples and cool, creamy ice cream continue the theme of comforting, homey flavors in the most delightful way.
- Rich Chocolate Pudding — A smooth, decadent chocolate dessert provides a deep, satisfying finish after the savory main course.
- Classic Rice Pudding with a Dash of Cinnamon — It’s simple, creamy, and not overly sweet, making it a gentle and comforting end to the meal.
Top Mistakes to Avoid
- Mistake: Overmixing the meatloaf. Squeezing and working the meat mixture too much activates the proteins and can make your final loaf tough and dense. Mix just until the ingredients are combined.
- Mistake: Using cold ingredients in the potatoes. Adding cold milk and butter to your hot potatoes can make the mash gluey. Warming them first ensures a light, fluffy, and creamy texture every time.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf immediately will cause all the lovely juices to run out, leaving you with a drier result. Patience is a virtue here.
- Mistake: Not seasoning each component adequately. Both the meat mixture and the potato mixture need to be seasoned independently. Taste your mashed potatoes before topping—they should be delicious on their own.
Expert Tips
- Tip: For an extra-flavorful meatloaf, let the mixed meat mixture rest in the fridge for 30 minutes before shaping. This allows the breadcrumbs to fully hydrate and the flavors to meld together more deeply.
- Tip: Create a decorative pattern on the potato topping by running the tines of a fork over it before baking. This not only looks pretty but increases the surface area for more golden, crispy bits.
- Tip: If you notice the potato topping browning too quickly, simply lay a loose piece of aluminum foil over the top for the remainder of the baking time. This will protect it while the meatloaf finishes cooking through.
- Tip: For clean, perfect slices, use a serrated knife to cut through the potato topping and a sharp chef’s knife for the meat layer. A little hot water between slices helps, too.
FAQs
Can I use a different type of meat?
Absolutely! A blend of beef and pork is fantastic, or you can use all pork, turkey, or even a plant-based ground meat substitute. Just be mindful that leaner meats like turkey might need a touch more fat (like an extra tablespoon of olive oil) to stay moist. The cooking time should remain roughly the same, but always check that the internal temperature reaches 70°C (160°F) for beef or 75°C (165°F) for poultry.
My potato topping turned out a bit gluey. What happened?
This usually happens from overworking the potatoes after they’re cooked, especially if you use a food processor or a hand mixer. The starch molecules break down and become sticky. For the best texture, a ricer is your best friend, followed by a gentle folding-in of the other ingredients with a spatula. A little lump is perfectly fine—it’s better than gluey!
Can I freeze this meatloaf?
You can, but with a caveat. The potato topping can sometimes become a little watery upon thawing and reheating. For best results, freeze the baked and cooled meatloaf whole, tightly wrapped in plastic and foil. Thaw it in the refrigerator overnight and reheat, covered, in a 175°C (350°F) oven until warmed through. It might not be *quite* as perfect as fresh, but it’s still very good.
How do I know when the meatloaf is fully cooked?
The visual cues are a golden-brown potato topping and the meatloaf pulling away from the sides of the pan. For absolute certainty, use an instant-read thermometer inserted into the center of the meatloaf (avoiding the bottom of the pan). It should read 70°C (160°F) for beef. Letting it rest will also carry over the cooking to a safe temperature.
What can I use instead of breadcrumbs?
If you need a gluten-free option, rolled oats (blitzed in a food processor into a coarse meal) work wonderfully. Crushed gluten-free crackers are another great substitute. For a lower-carb version, you can use almond flour or crushed pork rinds, though the texture will be a bit denser. The key is to have something to absorb the milk and eggs and help bind the mixture.
Meatloaf With Potato Topping
Make this easy Meatloaf with Potato Topping for a complete, comforting family meal. Juicy meatloaf meets creamy mashed potatoes in one pan. Get the recipe now!
Ingredients
For the Potato Topping
-
900 g russet or Yukon Gold potatoes (peeled and quartered)
-
60 ml whole milk (warmed)
-
60 g unsalted butter
-
120 ml sour cream
-
1 large egg yolk
-
½ tsp salt (or to taste)
-
¼ tsp black pepper
-
50 g grated Parmesan cheese (optional, for browning)
For the Meatloaf
-
1 kg ground beef (80/20 blend is ideal)
-
1 large onion (finely diced)
-
2 cloves garlic (minced)
-
100 g breadcrumbs (Panko works great)
-
2 large eggs
-
80 ml whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
2 tsp dried thyme
-
1 ½ tsp salt
-
1 tsp black pepper
Instructions
-
Start with the potatoes. Place your peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring this to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are completely tender when pierced with a fork. You want them to be fall-apart soft for the smoothest mash.01
-
While the potatoes cook, let's tackle the meatloaf base. Heat a tablespoon of oil in a skillet over medium heat. Add your finely diced onion and cook for about 5-7 minutes, until they become soft and translucent. Stir in the minced garlic and cook for just one more minute until fragrant. Taking this time to cook the onions is the trick—it makes a world of difference in flavor. Set this mixture aside to cool slightly.02
-
In a large mixing bowl, combine the ground beef, cooled onion and garlic mixture, breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, here's the important part: use your hands to mix everything together. It might feel a little messy, but it's the only way to ensure everything is evenly distributed without overworking the meat. Mix just until combined—you don't want a tough, dense meatloaf.03
-
Preheat your oven to 190°C (375°F). Transfer the meat mixture to your loaf pan and press it down firmly and evenly into all the corners. You want a compact, uniform base for our potato topping to sit on. Set the pan aside while you finish the potatoes.04
-
Your potatoes should be ready by now. Drain them thoroughly and return them to the hot pot for a minute to let any excess moisture evaporate. For the smoothest topping, pass them through a potato ricer back into the pot. If you're using a masher, just mash them until no lumps remain. Add the warm milk, butter, and sour cream, stirring until the butter is melted and everything is smooth and creamy.05
-
Let the potato mixture cool for a couple of minutes—you don't want it to be scalding hot—then stir in the egg yolk, salt, and pepper. The mixture should be thick but spreadable. Spoon the mashed potatoes over the meatloaf base in the pan and spread it into an even layer, making sure it reaches all the edges.06
-
If you're using the Parmesan cheese, sprinkle it evenly over the top now. This will create a gorgeous, golden-brown crust. Place the loaf pan on a baking sheet—this catches any potential drips and makes handling easier. Bake for 50-60 minutes. You'll know it's done when the potato topping is golden and the meatloaf has pulled away from the sides of the pan slightly.07
-
Once out of the oven, the most difficult step: let it rest! Allow the meatloaf to sit in the pan for at least 10-15 minutes before you even think about slicing. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and holds its shape perfectly.08
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