Meatloaf and Mashed Potatoes
Sunday-dinner energy on a weeknight
Sunday-dinner energy on a weeknight. Sized for a full crew, with timing that still works when the kitchen gets interrupted.
Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.
1009Cal
72gProtein
69gCarbs
51gFat
Ingredients
- 4 Lb Ground Beef (80/20)
- 2 Cups Breadcrumbs
- 3 count Eggs
- 1 Cup Ketchup Glaze
- 5 Lb Russet Potatoes
- 1 batch Butter And Milk
Instructions
- Mix the meatloaf: Combine ground beef, breadcrumbs, eggs, diced onion, salt, and pepper. Shape into two loaves on sheet pans — two loaves cook faster and slice cleaner for a crew.
- Bake the loaves: Bake at 375°F 50–60 minutes until internal temp hits 160°F and glaze caramelizes. Rest 10 minutes before slicing.
- Boil and mash potatoes: Boil peeled russets until fork-tender. Drain; mash with butter and warm milk until smooth. Season aggressively — bland mash kills comfort food morale.
- Plate family-style: Slice meatloaf on a tray; serve mashed potatoes in a warm cambro. Meatloaf & Mashed is pure hall comfort — extra ketchup on the table, no questions asked.
Tonight's spread
- Plate Meatloaf and Mashed Potatoes with sides in separate pans so the crew can mix portions.
- Line up Meatloaf and Mashed Potatoes on the main counter with serving spoons — firefighters grab fast between calls.
- Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Hall tips
- Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
- Taste for salt at the end — hall palates run salty after long shifts.
Leftovers
- Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
- Label trays with date and reheat to 165°F minimum before second shift.
- Large sheet trays
- Instant-read thermometer
- Aluminum foil
Related recipes
- Beef Barley Soup
- Baked Potato Bar
- Philly Cheesesteak Skillet
- Shepherd's Pie
- Quinoa Stuffed Peppers
- Chicken Pot Pie