Nate’s favorite…Brian’s too…

Meatloaf with Brown Sugar Glaze & Homemade Mashed Potatoes
Deborah Mahon/The Gourmet Farm Girl

1 lb. ground lean hamburger
1 sm. chopped onion
1/3 c. ketchup
1 egg
1/2 c. milk
½ c. dried bread crumbs or panko crumbs
½ t. dried mustard
½ t. salt
½ t pepper
1t. Worcestershire sauce
¼ t. garlic powder or 1-2 small cloves chopped

Mix all together with hands (or a large spatula)

Spray a glass loaf pan with cooking oil

Place the meat mixture into the dish and top with 3 tablespoons of brown sugar and 1/3 cup of ketchup. Spread out over the top evenly and bake at 375 degrees for 40-45 minutes.

Makes 6-8 servings/ Serve with:

Mashed Potatoes

While your meatloaf is baking peel 5-6 large potatoes, cut into thirds and boil on medium heat for 30 minutes or until a knife slides through easily.

Drain the water and add 2-3 tablespoons of butter, pinch of salt and ¼ to 1/3 cup of warm milk. Beat with an electric mixer until smooth and creamy. May need to add or reduce milk to get the texture creamy.


Bake meatloaf without brown sugar glaze and melt 2-3 slices of swiss or mozzarella cheese on top of meatloaf right before removing from the oven.

Use chicken broth instead of warm milk in the mashed potatoes.

Add ½ t. chopped garlic or ¼ t. garlic powder

If you do not have an electric mixer use a potatoes masher

If short on time, leave peels on potatoes and smash with potato masher when tender, add butter and milk or broth and smash till creamy.

Top off with some fresh or dried chopped parsley

Serve with a fresh green vegetable such as green beans or broccoli.