Sage & Onion Meatloaf with Roasted Garlic Mashed Potatoes

Preparation

20 Mins

Cooking time

55 Mins

Serving

4

The sage and onion glaze caramelizes beautifully on the meatloaf while it bakes hands-free, giving you a full 55 minutes to get creamy mashed potatoes on the table without breaking a sweat. One oven, one pot, and a meal that tastes like you spent all day on it.

Ingredients

For the Meatloaf

1 lb meatloaf mix (beef/pork blend)
1 egg
⅓ cup breadcrumbs
¼ cup milk
1 tsp onion powder
1½ tsp dried sage
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 tbsp Worcestershire sauce

For the Sage & Onion Glaze

3 tbsp ketchup
1 tbsp apple cider vinegar
1 tsp brown sugar
½ tsp onion powder
¼ tsp dried sage

For the Mashed Potatoes

1½ lb Yukon Gold potatoes, peeled and cubed
3 tbsp butter
⅓ cup milk, warmed
½ tsp garlic powder
Salt and pepper to taste

Steps

Preheat your oven to 375°F and lightly grease a standard loaf pan or line a rimmed baking sheet with foil.
In a large bowl, combine the egg, milk, breadcrumbs, Worcestershire sauce, onion powder, sage, garlic powder, salt, and pepper. Mix briefly, then add the meatloaf mix and gently combine with your hands until just incorporated — do not overmix or it will become dense.
Shape the mixture into a loaf in your prepared pan, smoothing the top. Set aside.
In a small bowl, stir together all the glaze ingredients until smooth. Spread half the glaze evenly over the top of the meatloaf.
Place the meatloaf in the oven and set a timer for 55 minutes.
While the meatloaf bakes, peel and cube the potatoes into roughly 1 in pieces and add them to a medium pot. Cover with cold salted water and bring to a boil over high heat.
Once boiling, reduce to medium and cook the potatoes for 15–18 minutes, until a fork slides in easily with no resistance.
While the potatoes cook, warm the milk for the mash in the microwave for about 30 seconds and measure out your butter. Set both aside.
At the 40-minute mark on the meatloaf, spread the remaining glaze over the top. Return to the oven for the final 15 minutes until the glaze is deep and sticky and the internal temperature reads 160°F.
Drain the cooked potatoes thoroughly, then return them to the warm pot. Add the butter, warm milk, and garlic powder. Mash until smooth and creamy, then season with salt and pepper to taste. Cover the pot to keep warm.
Remove the meatloaf from the oven and let it rest for 5 minutes before slicing — this keeps it juicy. Slice and serve alongside the mashed potatoes.

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