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two slices of classic meatloaf on a blue square plate with cooked peas and mashed potatoes

Classic Meatloaf

horseradish mash, steakhouse glaze, snap peas

STARS

Mom’s famous recipe has a new rival—add mushrooms and cheddar cheese to beef to keep every bite of this savory meatloaf extra moist and tender. Two sides bring a bit of bite to the plate, with steamed snap peas tossed in a slightly spicy herb-chile oil and potatoes mashed with peppery horseradish. Top this cozy feast with our steakhouse glaze and dig in—we won’t tell Mom!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 20 minutes
Active Time:  30 minutes
Ingredients

Meatloaf

  • 1 pound cremini mushrooms, diced
  • 2 carrots, diced
  • 1 yellow onion, diced
  • 3 thyme sprigs
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 1 teaspoon powdered gelatin
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup beef stock
  • 1 cup buttermilk
  • Salt and pepper, to taste
  • 1 cup shredded mild cheddar cheese
  • 2 eggs
  • 1/2 teaspoon sweet paprika
  • 1/2 cup panko breadcrumbs

Meatloaf Glaze

  • 1/2 cup ketchup
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons A1 steak sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Horseradish Mashed Potatoes

  • 1 pound red bliss potatoes, scrubbed and roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons unsalted butter
  • ½ cup whole milk, or more to reach desired smoothness
  • ¼ cup buttermilk
  • 2 tablespoons prepared horseradish sauce
  • Salt and pepper to taste

Peas

  • 1 pound snap peas

Herb-Chile Oil

  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced mint
  • 1 tablespoon minced dill
  • 1 tablespoon minced parsley
  • 1 tablespoon crushed Calabrian chiles in oil
  • 1 garlic clove, mined
  • 1/4 cup olive oil
Directions
1
Preheat the oven to 350°F. Lightly grease a 5x9-inch loaf pan or a 9x13-inch baking dish.
2
Toss the mushrooms with the carrots, onions, thyme and oil on a baking sheet. Roast for 10 minutes, until soft.
3
Combine the soy sauce, beef stock and buttermilk in a saucepan. Sprinkle gelatin over the liquid and let it 'bloom' for ten minutes. Once hydrated (it should have an applesauce-like texture), warm the mixture slowly over medium heat until the gelatin is just dissolved. Don't go too hot or the buttermilk will curdle.
4
In a large bowl, combine the gelatin mixture with the roasted vegetables and remaining meatloaf ingredients. Mix well. Transfer to the prepared loaf pan, or shape into a loaf and place in a 9x13 inch baking dish.
5
In a small bowl, combine all of the meatloaf glaze ingredients until smooth. Brush the glaze over the top of the meatloaf and bake for 1 hour, until cooked through.
6
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the horseradish. Season with salt and pepper to taste. 
7
Bring a large pot of salted water to a boil. When it boils, submerge the peas all at once for one minute, until bright green and crisp-tender. Immediately remove from the water with a strainer and run under cold water.
8
In a small bowl, combine all of the herb-chile oil ingredients. Season to taste with salt and pepper.
9
To serve, slice the meatloaf and divide between plates with mashed potatoes and peas. Drizzle with chile oil.

Classic Meatloaf

horseradish mash, steakhouse glaze, snap peas

STARS

Mom’s famous recipe has a new rival—add mushrooms and cheddar cheese to beef to keep every bite of this savory meatloaf extra moist and tender. Two sides bring a bit of bite to the plate, with steamed snap peas tossed in a slightly spicy herb-chile oil and potatoes mashed with peppery horseradish. Top this cozy feast with our steakhouse glaze and dig in—we won’t tell Mom!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 20 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Meatloaf

  • 1 pound cremini mushrooms, diced
  • 2 carrots, diced
  • 1 yellow onion, diced
  • 3 thyme sprigs
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 1 teaspoon powdered gelatin
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup beef stock
  • 1 cup buttermilk
  • Salt and pepper, to taste
  • 1 cup shredded mild cheddar cheese
  • 2 eggs
  • 1/2 teaspoon sweet paprika
  • 1/2 cup panko breadcrumbs

Meatloaf Glaze

  • 1/2 cup ketchup
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons A1 steak sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Horseradish Mashed Potatoes

  • 1 pound red bliss potatoes, scrubbed and roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons unsalted butter
  • ½ cup whole milk, or more to reach desired smoothness
  • ¼ cup buttermilk
  • 2 tablespoons prepared horseradish sauce
  • Salt and pepper to taste

Peas

  • 1 pound snap peas

Herb-Chile Oil

  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced mint
  • 1 tablespoon minced dill
  • 1 tablespoon minced parsley
  • 1 tablespoon crushed Calabrian chiles in oil
  • 1 garlic clove, mined
  • 1/4 cup olive oil

Directions

1
Preheat the oven to 350°F. Lightly grease a 5x9-inch loaf pan or a 9x13-inch baking dish.
2
Toss the mushrooms with the carrots, onions, thyme and oil on a baking sheet. Roast for 10 minutes, until soft.
3
Combine the soy sauce, beef stock and buttermilk in a saucepan. Sprinkle gelatin over the liquid and let it 'bloom' for ten minutes. Once hydrated (it should have an applesauce-like texture), warm the mixture slowly over medium heat until the gelatin is just dissolved. Don't go too hot or the buttermilk will curdle.
4
In a large bowl, combine the gelatin mixture with the roasted vegetables and remaining meatloaf ingredients. Mix well. Transfer to the prepared loaf pan, or shape into a loaf and place in a 9x13 inch baking dish.
5
In a small bowl, combine all of the meatloaf glaze ingredients until smooth. Brush the glaze over the top of the meatloaf and bake for 1 hour, until cooked through.
6
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the horseradish. Season with salt and pepper to taste. 
7
Bring a large pot of salted water to a boil. When it boils, submerge the peas all at once for one minute, until bright green and crisp-tender. Immediately remove from the water with a strainer and run under cold water.
8
In a small bowl, combine all of the herb-chile oil ingredients. Season to taste with salt and pepper.
9
To serve, slice the meatloaf and divide between plates with mashed potatoes and peas. Drizzle with chile oil.