Glazed Meatloaf with Mashed Red Potatoes and Green Beans

Meatloaf with quick oats and a glazed topping with mashed red potatoes and green beans.

This recipe for Glazed Meatloaf with Mashed Red Potatoes and Green Beans is a classic comfort food that’s sure to satisfy. The meatloaf is juicy and flavorful, with a delicious glaze made from ketchup, whole grain mustard, and brown sugar. The creamy mashed red potatoes are made with sour cream and butter, and are the perfect accompaniment to the savory meatloaf. The green beans are tender and full of flavor, with hints of garlic and onion. Together, the flavors and textures of this dish create a comforting and satisfying meal that’s perfect for any day of the week.

Ingredients

Meatloaf

  • 1 pound ground beef
  • 1/2 cup quick oats
  • 3/4 cup whole milk
  • 1 egg
  • 1 cup fresh shredded cheddar cheese
  • 1 finely diced shallot
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Meatloaf Glaze

  • 1/2 cup ketchup
  • 1/4 cup light brown sugar
  • 2 teaspoons whole grain mustard

Mashed Red Potatoes

  • 4-6 medium sized red potatoes
  • 1 tablespoon kosher salt (for boiling)
  • 2 minced garlic cloves (for boiling)
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons fresh chopped parsley

Green Beans

  • 2 cups green beans
  • 2 minced garlic cloves
  • 2 tablespoons butter
  • 1 teaspoon onion powder

Instructions

Meatloaf

  1. Finely dice one shallot.
  2. Shred 1 cup of cheddar cheese.
  3. Mix the ground beef together with the quick oats, milk, egg, cheese, shallot, salt, pepper, onion powder, and garlic powder.
  4. Mix the glaze of ketchup, whole grain mustard, and light brown sugar.
  5. Press the meat mixture into a buttered 8×4 loaf pan and top with the glaze mix.
  6. Heat the oven to 350 degrees and cook the meatloaf on the center rack for about 45 minutes or until a quick probe in the center reaches at least 145 degrees. Broil a few minutes to caramelize the glaze top if desired.

Potatoes

  1. Cut the potatoes into halves or quarters depending on size and leave the skin on.
  2. Mince 2 cloves of garlic and measure 1 tablespoon of kosher salt for the water to boil the potatoes.
  3. Chop 2 tablespoons of fresh parsley to garnish before serving.
  4. Add the potatoes with the garlic and salt to water in a medium saucepan and boil about 10-12 minutes until tender.
  5. While the potatoes are boiling, heat the butter and sour cream in a separate small saucepan to stir in when mashing.
  6. Drain the potatoes and return to the pan and keep on medium heat to steam off the moisture.
  7. Mash the potatoes and stir in the warmed butter and sour cream and stir in the salt and pepper.

Green Beans

  1. Mince 2 garlic cloves and measure the salt, pepper, onion powder and set aside.
  2. Heat a tablespoon of butter in a skillet on medium heat and cook the green beans about 10 minutes and season with salt, pepper, onion powder.

Serving

  1. Let the meatloaf rest about 10 minutes before serving so the juices settle.
  2. Slice and serve the meatloaf with the mashed potatoes and green beans.
  3. Garnish the potatoes with fresh parsley.

Prepare the ingredients to mix the meatloaf.

Dice the shallot and shred the cheddar cheese and add ingredients to a large mixing bowl.

Mix the ground beef together with the quick oats, milk, egg, cheese, shallot, salt, pepper, onion powder, and garlic powder.

Mix the glaze of ketchup, whole grain mustard, and light brown sugar.

Press the meat mixture into a buttered 8×4 loaf pan.

Spread the prepared glaze over top.

Cut the potatoes into halves or quarters depending on size and leave the skin on. Mince 2 cloves of garlic and measure 1 tablespoon of kosher salt for the water to boil the potatoes.

Add the potatoes with the garlic and salt to water in a medium saucepan and boil about 10-12 minutes until tender.

While the potatoes are boiling, heat the butter and sour cream in a separate small saucepan to stir in when mashing. Drain the potatoes and return to the pan and keep on medium heat to steam off the moisture.

Mash the potatoes and stir in the warmed butter and sour cream and stir in the salt and pepper.

Heat a tablespoon of butter in a skillet on medium heat and cook the green beans about 10 minutes and season with salt, pepper, onion powder.

Let the meatloaf rest about 10 minutes before serving so the juices settle.

Slice and serve the meatloaf with the mashed potatoes and green beans. Garnish the potatoes with fresh parsley.