Zesty Italian Meatloaf with Creamy Scallion Mashed Potatoes
A flavorful Italian-seasoned meatloaf baked to juicy perfection, paired with buttery mashed Yukon Gold potatoes studded with fresh scallions for a comforting, classic meal.
Ingredients
- 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
- 3/4 cup milk, heated
- 3 tablespoons butter
- 3 tablespoons scallions, thin sliced
- 1 cup ketchup
- 3 tablespoons Worcestershire sauce, divided
- 2 lbs ground beef
- 1 envelope Italian dressing mix
- 1/2 cup bread crumbs
- 2 eggs
- 1/4 cup fresh parsley, chopped
- to taste teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, mix together 1/4 cup ketchup and 1 tablespoon Worcestershire sauce; set aside.
- In a large bowl, combine ground beef, Italian dressing mix, bread crumbs, eggs, fresh parsley, and the ketchup-Worcestershire mixture. Mix gently until just combined; avoid overmixing.
- Transfer meat mixture onto a sheet pan lined with parchment or lightly greased, shaping it into a loaf.
- Bake meatloaf for 50 minutes. Then, brush the top with the reserved ketchup mixture and continue baking for another 10 minutes, or until an internal temperature of 160°F (71°C) is reached.
- Remove meatloaf from oven and let it rest for 10 minutes before slicing.
- Meanwhile, place potatoes in a large pot and cover with salted water by about an inch. Bring to a boil over high heat.
- Reduce heat and simmer potatoes until tender when pierced, about 15 minutes.
- Drain potatoes and return them to the pot. Add heated milk, butter, and salt to taste.
- Mash potatoes until smooth and creamy; then fold in sliced scallions.
- Serve warm mashed potatoes alongside slices of the zesty Italian meatloaf.
