At my house, we affectionately call this dinner “Grandma Meal”. On a cold Winter’s night, nothing says comfort quite like hot mashed potatoes topped with butter, classic meatloaf and glazed carrot coins. My husband’s grandmother made this exact meal for him throughout his childhood so it has a special sentiment in our home. Maybe your grandmother made you something similar. If not, please welcome this cozy addition to your dinner repertoire. 

Meatloaf is the star of the show here. Grandma meatloaf, to me, must be a classic mix of beef and pork. It is imperative to include the ketchup-brown sugar glaze! Is it really meatloaf without the famous topping? Is it too sweet and a little bit gross to include ketchup as a major ingredient? Yes! That’s what makes it so delicious and classic Americana! Meatloaf actually helped contribute to the war effort in World War 2 by limiting desirable cuts of meat and adding filler like breadcrumbs. The less meat used at home, meant more for American soldiers’ meals abroad. Meatless meals (or simply using less meat and stretching what you had) were deemed patriotic. Many housewives were happy to do their part.

Mashed potatoes are a classic accompaniment to any meal but really shine here. Yukon gold potatoes are my favorite. Simply peel and dice them, boil until tender and mash. Milk, salt, pepper and high-quality butter are the only necessary additions. I believe that grass-fed Irish butter is worth the price for its flavor contribution. Another simple side is glazed carrots. I like to save a little bit of bacon fat in the refrigerator as a flavor bomb for carrots. Carrots sliced into coins are roasted in bacon fat in the oven with the meatloaf. Then toss with maple syrup for a simple, yet extremely impressive side dish.

Meatloaf, Mashed Potatoes & Glazed Carrots (Serves 4-6)

Meatloaf Ingredients

1 pound ground beef

1 pound ground pork

1 cup seasoned breadcrumbs

1 cup milk (whole)

1 egg

1 Tablespoon Worcestershire sauce

2 teaspoons salt

1 teaspoon ground black pepper

1/2 cup ketchup + 2 tablespoons brown sugar (for glaze)

Mashed Potatoes Ingredients

5 pounds of Yukon gold potatoes (peeled and diced)

11/2 cups whole milk

4 tablespoons of unsalted butter

3 teaspoons salt

1 teaspoon pepper

Carrots Ingredients 

1 pound carrots

1/2 teaspoon salt

black pepper

2 tablespoons pure maple syrup

1 tablespoon bacon fat

Instructions 

Drain potatoes into a colander. Heat milk (either on stove top or microwaved). Add potatoes, hot milk, butter, salt and pepper to a large bowl. Mash potatoes very well with a potato masher. Adjust seasoning of salt and pepper.

Mix all meatloaf ingredients in a large bowl using a spoon or by hand.

Put mixture into a loaf pan. Mix brown sugar and ketchup in a small bowl. Cover the loaf with the sugar/ketchup glaze.

Bake for 1 hour at 350 degrees Fahrenheit. Let cool before cutting into.

Peel carrots. Cut carrots into even sized coins. Add to a casserole dish with maple syrup, salt, pepper and bacon fat.

Cover carrots and cook for 30-45 minutes at 350 degrees Fahrenheit.

Peel potatoes. Cut into a medium dice and add to a large pot of boiling water.
Cook covered for about 15 minutes or until a knife easily pierces the potato.