Meatloaf with Mashed Potatoes and Onion Gravy

Yield: 8 servings


  • Meatloaf
    • 3 tbsp olive oil
    • 150g onion, small diced
    • 1/2 tsp salt
    • 75g panko breadcrumbs
    • 85g buttermilk
    • 454g beef (70/30)
    • 454g ground turkey (85/15)
    • 2 eggs + 1 egg yolk
    • 3 cloves garlic, microplaned
      • You can mince it if you don't have a microplaner
    • 15g Worcestershire sauce
    • 15g brown mustard
    • 2g poultry seasoning
    • 3g pepper
    • 12g salt
  • Glaze
    • 60g brown sugar
    • 40g cider vinegar
    • 10g Worcestershire sauce
    • 20g Sriracha
    • 300g ketchup
  • Onion Gravy
    • 50g butter
    • 100g onion, medium diced
    • 1/2 tsp salt
    • 25g flour
    • 450g beef stock
    • 10g beef bouillon
    • 5g soy sauce
  • Mashed potatoes


  1. For the meat loaf, heat a frypan over medium.  Add the olive oil, onions, and salt.  Cook until softened.  Set aside.
  2. Place the breadcrumbs in a food processor.  Process until powdery.  Add the buttermilk and mix for about 10 seconds to hydrate the bread.  Add the meat and process to combine.
  3. In a mixing bowl, combine the onions, meat, and remaining meatloaf ingredients.  Mix with your hands to combine.
  4. Press into a loaf pan and press in firmly.  Line a baking sheet with aluminum foil, and flip the meatloaf out of the pan onto the baking sheet.  Press on the sides to push into a loaf shape.  Refrigerate for 10-15 minutes.
  5. For the glaze, combine all ingredients in a saucepan.  Stir to combine.
  6. Broil the meatloaf at 400°F for 5-10 minutes, just until there is some color on top.  Remove from the oven and glaze the sides and top.
  7. Broil again for 3 minutes.  Remove from the oven and glaze again.
  8. Broil again for 3 minutes.  Remove from the oven and glaze again.
  9. Bake at 350°F for 35-50 minutes.  Internal temp should reach 160°F.
  10. While the meatloaf is baking, heat the remaining saucepan of glaze on the stove to reduce by about 50%.  Stir frequently to avoid burning.  It should take 3-4 minutes.
  11. For the onion gravy, add butter, onion, and salt to a warm frypan.  Cook until the onions soften.
  12. Add the flour and whisk together.
  13. Add 100g of the beef stock and whisk until no lumps remain.  Then whisk in the remaining beef stock.
  14. Bring to a simmer, and then add the beef bouillon and soy sauce.  Simmer until thickened, about five minutes.
  15. Plate up your meatloaf with extra glaze drizzled over the top.  Serve with mashed potatoes topped with onion gravy.
  16. Add whatever side dishes you'd like (vegetables, bread, macaroni & cheese).

Adapted from Brian Lagerstrom.