Ingredients
Scale
- 2 pounds ground beef
- 1 cup bread crumbs
- 1/2 cup milk
- 1 large egg, beaten
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese, divided
- 5 medium potatoes, peeled and quartered
- 1/2 cup milk, warmed
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, combine ground beef, bread crumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well.
- Shape the meat mixture into a loaf and place in a greased 9×5 inch loaf pan. Top with half of the shredded cheddar cheese.
- Bake for 50 minutes. Remove from oven and top with the remaining cheddar cheese. Bake for an additional 5 minutes, or until cheese is melted and bubbly.
- While the meatloaf is baking, prepare the mashed potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add warmed milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
- Slice the meatloaf and serve hot with a generous helping of mashed potatoes.
Notes
For a richer flavor, add a tablespoon of beef bouillon to the mashed potatoes. Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. Serve with your favorite vegetables, such as steamed green beans or roasted carrots.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg