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.



Prep Time

30 minutes

Cook Time

60 minutes

Total Time

90 minutes


For the Meatloaf

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

For the Meatloaf Glaze

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

For the Mashed Red Potatoes

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

For the Green Beans

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


Prepare the Meatloaf: In a large bowl, combine ground beef, quick oats, milk, egg, cheese, shallot, and seasonings. Mix until just combined. In a separate small bowl, whisk together the ingredients for the glaze. Transfer meat mixture into a buttered 8×4-inch loaf pan, pressing it in evenly. Spread the glaze over the top. Preheat oven to 350°F. Bake meatloaf for approximately 45 minutes or until an internal temperature reaches 145°F. If desired, broil for a few minutes to caramelize the glaze. Once baked, let the meatloaf rest for 10 minutes before slicing.

Prepare Mashed Red Potatoes: Rinse potatoes and cut them into halves or quarters, keeping the skin on. In a medium saucepan, add potatoes, minced garlic, and kosher salt. Fill with water until potatoes are submerged. Bring to a boil and cook for 10-12 minutes or until tender. Meanwhile, in a small saucepan, gently warm butter and sour cream. Drain cooked potatoes, returning them to the pot. Mash them, then mix in the butter and sour cream mixture. Season with salt and pepper. Before serving, sprinkle with freshly chopped parsley.

Prepare Green Beans: In a skillet, melt butter over medium heat. Add minced garlic and green beans. Sauté for about 10 minutes. Season with salt, pepper, and onion powder.

Serve: Plate a slice of meatloaf alongside a portion of mashed red potatoes and green beans. Garnish potatoes with additional fresh parsley if desired. Enjoy!

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.