Potato Meat Loaf -- A Sunday Supper Before the Map Expands

End of July. Back to school looming.

Drove Tuesday, short.

Justin and Tyler are moving to their respective colleges in three weeks. The house will be down to Dave, me, Josie, and Gayle. Four of us. Amber will be in Kearney in her apartment. Tyler in Milford in a dorm. Justin at UNK in Kearney in a different part of town from Amber. The Novak map expands.

Gayle's scarf at 20 inches. She is pleased with her progress.

Sunday: pot roast.

With Justin and Tyler both leaving in three weeks and the house about to feel very different, I wanted Sunday to count — something warm and filling that would gather everyone around the table without any fuss. Pot roast was on my mind, but what I landed on was this Potato Meat Loaf, which does the same heavy lifting: it’s humble, satisfying, and the kind of dish that makes a full house feel full in the best way. It felt right for a Sunday when you’re quietly storing up memories.

Potato Meat Loaf

Prep Time: 20 min | Cook Time: 1 hr 10 min | Total Time: 1 hr 30 min | Servings: 6

Ingredients

• 1 1/2 lbs ground beef
• 1 cup mashed potatoes (prepared, cooled)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 1 egg, beaten
• 1/3 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/4 cup ketchup (for topping)
• 1 tablespoon brown sugar (for topping)
• 1 teaspoon yellow mustard (for topping)

Instructions

1. Preheat oven. Heat oven to 350°F. Lightly grease a 9x5-inch loaf pan or line a rimmed baking sheet with foil.
2. Mix the loaf. In a large bowl, combine ground beef, mashed potatoes, onion, green pepper, egg, milk, salt, pepper, garlic powder, and Worcestershire sauce. Mix until just combined — do not overwork the meat.
3. Shape and place. Transfer mixture to the prepared pan and shape into a firm loaf, smoothing the top with your hands.
4. Make the glaze. Stir together ketchup, brown sugar, and mustard in a small bowl. Spread evenly over the top of the loaf.
5. Bake. Bake uncovered for 65–70 minutes, until the internal temperature reaches 160°F and the glaze is set and slightly caramelized.
6. Rest and slice. Let the meat loaf rest for 10 minutes before slicing. Serve with extra mashed potatoes or steamed vegetables.

Nutrition (per serving)

Calories: 320 | Protein: 24g | Fat: 16g | Carbs: 18g | Fiber: 1g | Sodium: 540mg