Ultimate Best-Ever Meatloaf and Roasted Smashed Potatoes

Let’s cozy up with Comfort food, shall we? 

Instead of the typical mashed potatoes let’s go for SMASHED Potatoes
We need a vegetable to complete the meal….How about fresh from the garden steamed broccoli to round out the meal?
Best Ever Meatloaf with Barbecue Glaze
Makes 1 loaf
Recipe adapted from Cuisine at Home

For the meatloaf, whisk:
4 tablespoons milk
2 eggs
1/2 cup crushed seasoned croutons
3/4 cup onion
3 cloves garlic
4 tablespoons each diced carrot and celery, and chopped fresh parsley
1/2 lb. ground pork
1/2 lb. ground chuck
4 tablespoons purchased barbecue sauce
2 tablespoons Dijon mustard
3 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt and freshly ground pepper
For the Glaze, Whisk:
4 tablespoons purchased barbecue sauce
1 tablespoon Dijon mustard
2 teaspoons brown sugar
Preheat oven to 400 degrees F.  Line a loaf pan with foil or baking sheet.
For the meatloaf, whisk together milk and egg in a small bowl; add croutons and set aside.
Mince onion, garlic, carrot, celery, and parsley in a mini-food processor.
Combine  crouton mixture, onion mixture, chuck, pork, 4 tablespoons barbecue sauce, 2 tablespoons Dijon mustard, Worcestershire, salt, and pepper in a large bowl.  Form mixture into a loaf; place on prepared baking sheet or loaf pan.  Bake 15 minutes.
For the glaze, whisk 4 tablespoon barbecue sauce 2 tablespoons Dijon mustard, and brown sugar in a bowl; brush on loaf after 15 minutes of baking.
Bake loaf until an instant read thermometer inserted in the center reads 160 degrees, about 20 minutes more.  Let loaf rest  10 minutes before slicing and serving.

Roasted Smashed Potatoes
Serves 4-6

12-15 small baby red potatoes
6-8 tablespoons Olive oil
Sea Salt
Preheat oven to 425 degrees. 
Place potatoes on a large rimmed baking sheet and toss potatoes in olive oil, sprinkle with sea salt.  Cover potatoes with aluminum foil and bake for 30-35 minutes.  Test potatoes for doneness (note: this can be done by poking a skewer through the foil to test the potatoes).  When the potatoes are ready Uncover, and bake 15 minutes until crispy.
Remove potatoes from the oven. Take another large rimmed baking sheet, bottom side down, and flatten the roasted potatoes.
As for the garden broccoli, you probably don’t need a recipe.

50 thoughts on “Ultimate Best-Ever Meatloaf and Roasted Smashed Potatoes

  1. I love meat loaf! This recipe looks like a delicious one. I just made smashed potatoes for the first time. The recipe I used (from the Mozza cookbook) did them stove top. I will have to try them roasted. Happy New Year!!!


  2. Yum!! I love this meal. I grew up on meatloaf, mashed potatoes and broccoli and make some variation of it for my family often. This method for cooking potatoes is a favorite of mine too! Excellent!


  3. Velva-this is the best comfort food…ever! Your meatloaf recipe is the most amazing and old fashioned one, that I have not seen around in a long time. The barbecue glaze is to \”die for\” as well, along with the smashed potatoes!I think I gained back the 2lbs I lost since last week, just by staring at the photo, and drooling here:DDD


  4. I haven't made meatloaf in years. Yours looks delicious. I love how you are all about using fresh ingredients and produce. I try and do the same as it makes everything taste so much better.


  5. Hi…first time in your space….u hav such an awesome space…meatloaf n smashed potatoes…both r my favorites…..loved the way u hav prepared….joined ur space…do check out my recipes in ur free time 🙂


  6. Oh Velva…you're speaking my language perfectly with this one:) I absolutely crave a meal like this at this time of year. I love every single element on the plate. I'm pinning this because it's a must make for me. Thanks!


  7. Meatloaf is one of my favorite meals!! and yours looks scrumptious!! Read you profile – there is a definite difference between store bought eggs and farm raised fresh eggs – also fresh milk – but like you – not many people listen.Have a great day!!


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