If you’re craving something creamy and comforting, this dinner is for you. It is the ultimate meal for a chilly evening. You get juicy beef, buttery potatoes, and sweet corn. This classic glazed meatloaf will be your new favorite.
Why You’ll Make This Again
This meal is pure comfort food. It reminds you of home with every single bite. It is perfect for a cozy winter dinner. Your whole family will love the sweet tomato glaze. Plus, it uses simple ingredients you likely have. This recipe is reliable and very satisfying.
How This Comes Together
Making this meal is very straightforward. You mix the meat while the oven heats up. The potatoes boil while the loaf bakes. It is a great way to multitask in the kitchen. Even beginners can master this dish easily.
What You’ll Need
These ingredients are simple pantry staples. You probably have most of them already.
- 2 lbs ground beef (80/20 blend)
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tsp Dijon mustard
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 16 oz corn kernels
- 1 tbsp unsalted butter
- Salt and black pepper to taste
Step-By-Step Directions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix until just combined.
- Form the meat mixture into a loaf shape and place in a 9×5 inch loaf pan.
- In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread half of the glaze over the top of the meatloaf.
- Bake the meatloaf for 45 minutes. Apply the remaining glaze and bake for another 15 minutes or until the internal temperature reaches 160°F (71°C).
- While meatloaf bakes, place cubed potatoes in a pot of salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender.
- Drain potatoes and mash with 4 tbsp butter and heavy cream until smooth. Season with salt and pepper.
- In a separate saucepan over medium heat, melt 1 tbsp butter. Add corn kernels and cook for 5 minutes until heated through. Season with salt and pepper.
- Rest the meatloaf for 10 minutes before slicing. Serve with mashed potatoes and buttered corn.
How To Serve It
Slice the meatloaf into thick, juicy pieces. Place them next to a big scoop of mash. Add a generous pile of buttered corn. This hearty plate looks amazing for guests. It also makes a great Sunday family feast.
Leftovers & Storage
Store any leftovers in an airtight container. They will stay fresh for three days. You can also freeze the meatloaf slices. Reheat them in the microwave or oven. Meatloaf sandwiches are great the next day. Just add a little extra ketchup.
Make It Even Better (Pro Tips)
- Do not overmix the meat or it gets tough.
- Use 80/20 beef for the best flavor and moisture.
- Let the meatloaf rest before you slice it.
- Use Yukon Gold potatoes for the creamiest texture.
- Add a splash of milk to the corn for richness.
- Double the glaze if you like extra sauce.
- Use a meat thermometer to ensure it is cooked.
- This is the perfect winter family meal.
Easy Ways To Change It Up
- Use ground turkey for a lighter alternative.
- Add red pepper flakes for a spicy glaze.
- Mix shredded cheddar cheese into your mashed potatoes.
Quick Questions
Can I use frozen corn?
Yes, frozen corn works perfectly for this side dish. Just heat it in the butter until warm. It stays crisp and sweet.
What if I don’t have breadcrumbs?
You can use crushed crackers or oats instead. They help bind the classic glazed meatloaf together. The texture will still be great.
I hope this meal brings comfort to your table tonight. It is simple, filling, and always a hit. Enjoy every bite of this classic dinner!
— Ethan
Classic Glazed Meatloaf with Mashed Potatoes & Buttered Corn
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix until just combined.
- Form the meat mixture into a loaf shape and place in a 9x5 inch loaf pan.
- In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread half of the glaze over the top of the meatloaf.
- Bake the meatloaf for 45 minutes. Apply the remaining glaze and bake for another 15 minutes or until the internal temperature reaches 160°F (71°C).
- While meatloaf bakes, place cubed potatoes in a pot of salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender.
- Drain potatoes and mash with 4 tbsp butter and heavy cream until smooth. Season with salt and pepper.
- In a separate saucepan over medium heat, melt 1 tbsp butter. Add corn kernels and cook for 5 minutes until heated through. Season with salt and pepper.
- Rest the meatloaf for 10 minutes before slicing. Serve with mashed potatoes and buttered corn.
