What is best served with meatloaf?

Mashed Potatoes!

My mom always served mashed potatoes and gravy with meatloaf, and either peas or green beans.

Mashed potatoes. Possibly apple sauce.

I’ll throw in a 4th vote for mashed potatoes.

In an attempt to put mashed potatoes over the top, I will put in a fifth vote.

Wow! Lol, seems mashed potatoes are the national thing, eh?

rofl

Thank you everyone. +1 to all. And Happy New Year!

Has anyone mentioned mashed potatoes?

Green beans, too.

Not as a substitute. Green beans AND mashed potatoes.

Mashed potatoes and green beans. Hands down.

Gravy is an unnecessary extra, but have some catsup on hand for those who can’t do without it.

Yup, mashed potatoes and gravy, usually with peas.

it is mashed potatoes

I have never seen such a high degree of concurrence among flutherfolk! @squirbel, I do believe you have asked the hitherto undiscovered question that would cross all ideological boundaries and disclose our essential unity. GQ for that.

Good meatloaf: Mashed potatoes (‘natch) and baked beans.

My mother’s meatloaf: Imodium AD and Maalox.

I’m not a fan of meatloaf, but I love lurve mashed potatoes! Green beans, too.

ketchup. And Mashed Potatoes!

Revenge Bread is best served with meatloaf, or a salad, if you’re into rabbit food.

Yes, mashed potatoes of course, topped with bacon gravy. We recently topped a meat loaf with gourmet mustard as a crust while cooking and it was a delicious change from ketchup.

A few months ago, my lovely 31 year old friend from Russia decided to make meatloaf for her American husband and had us over for dinner. It was good, but the strangest meatloaf I have ever eaten. She put everything but the kitchen sink in that meatloaf. And of course, she had mashed potatoes as a side. (A vote for ketchup on top as it cooks instead of gravy.)

We put ketchup with brown sugar and dried mustard on top.

Here’s another vote for mashed taters.

In addition to the mashed potatoes, I often like carrots cut up and cooked with some butter and sprinkle with dried basil.

Mashies OR scalloped potatoes. That’s where you cut the taters into thin discs then bake them with butter and Velveeta cheese. Makes a turrible mess in the pan, but oh so good!

Mashed potatoes and corn…....

Marinating the meat? I never marinate my meatloaf. I am interested in this recipe.

With meatloaf I do several options:

Pasta with sauce and some mozerella crumbles or parmesian if you prefer.

Mashed potatoes and green beans (you can put gravy over the meat and potatoes if you like. I don’t feel the need for it)

Baked potato and grilled/roasted asparagus

French fries (my least favorite of the potato options) or onion rings

Green bean casserole and new potatoes

Oh, and leftover meatloaf sliced, on toast, with ketchup is a great sandwich the next day. You can add cheese, lettuce, and tomato if you like.

Since you are already making rice this time, maybe some black beans with it. I would like that. And, fried onions to go on top.

Everybody is making me hungry. The Boston Baked Beans, Corn on the Cob, maybe some Polenta

Mashed Potato

Meatloaf with mustard on toast the next day is very good, too.

Meatloaf, mashed potatoes and peas is my favorite combination. I often sub broccoli for peas and last week I did a green salad instead.

Yummy, mashed potatoes and peas. :) Or, mashed potatoes and beets, I have not had that in forever.

Thinking about the rice again…how about julienne sauteed zuchini, and carrots?

When I was growing up we had rice with everything. And I mean everything. My mom made a ketchup type sauce on her meatloaf which was then served over rice. It was our favorite, with sweet peas on the side.

Next day – cold meatloaf sandwiches on fresh white bread, with a little mayo and lettuce.

@BarnacleBill meat loaf sandwich on a fresh sourdough baguette, with a dollop of kecthup and mayo – oh gawd, I think I’m gonna make some meatloaf tomorrow…

How about Dauphinoise potatoes:

Ingredients
1 kg/2lb 4oz baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)

3–4 cloves garlic

500ml/17½fl oz double cream (you may need a bit extra)

salt and freshly ground black pepper

Preparation method
Preheat the oven to 160C/320F/Gas 2.

Slice the potatoes into thin slices, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.

Trim the ends off the garlic cloves but don’t peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.

Season the potatoes, to taste, with salt and freshly ground black pepper.

Pour the cream over the potatoes and mix well again.

Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).

Place the potatoes in the oven and bake for 45–60 minutes, then check it. If the cream looks like it’s splitting, your oven is too hot, so turn it down a bit. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15–20 minutes.

Serve with carrots and green beans. Lovely

Well…what did you fix??

@partyparty after that prep work with the potatoes, when do you mash them? :-)

another vote for mashed potatoes, but mash a couple of cooked carrots in with the potatoes.

rice!