Cottage Pie Meatloaf

I feel like meatloaf gets a bad rap sometimes, mainly because a lot of people think of it as an old dish that was super popular back in the day. Also because it’s usually topped with lots of ketchup. I actually have a week spot for this classic dish, but I am always looking for new ways to reinvent it. Like this Italian Meatloaf, which bypasses the ketchup and is topped with marinara and mozzarella instead. It’s out of this world! I once also made meatloaf meatballs because I’ll never not meatball something. This time around, I’m taking an English classic and mashing it together with this all-American dish. I present to you this Cottage Pie Meatloaf. It’s the best of both worlds and makes for such a satisfying meal, perfect for Fall.

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Cottage Pie Meatloaf

This Cottage Pie Meatloaf is a fun dinner recipe for when you want to spruce things up from the traditional recipes we always make!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: British

Keyword: Dinner, Ground Beef, Main Dishes, Potatoes

Servings: 8

Author: Jonathan Melendez

Equipment

• Skillet
• Mixing bowl
• Pot
• 10-inch loaf pan

Ingredients

• 1 tablespoon olive oil
• 1 small onion diced
• 1 small carrot peeled and diced
• 2 ribs celery diced
• 2 garlic cloves minced
• Kosher salt and coarse black pepper
• 2 lbs ground sirloin
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 3/4 cup breadcrumbs
• 1/2 cup frozen peas thawed
• 1/4 cup tomato sauce
• 1/4 cup fresh flat-leaf parsley chopped

Potato Topping:

• 3 medium russet potatoes or 2 large, peeled and cubed
• 4 tablespoons unsalted butter
• 1/4 cup milk
• 1/4 cup white cheddar cheese shredded
• 1 teaspoon granulated garlic
• Kosher salt and coarse black pepper

Instructions

• Preheat oven to 350°F. Line a 10-inch loaf pan with parchment paper so that it hangs over on either side. Grease with cooking spray and set aside.
• Set a large skillet over moderate heat with the butter. Once melted, add in the onion, carrot, and celery and cook until softened, about 5 minutes. Stir in the garlic and a large pinch of salt and pepper. Cook for another minute or so. Remove from the heat and allow to cool slightly.
• In a large bowl, combine the ground sirloin, eggs, Worcestershire sauce, tomato paste, breadcrumbs, peas, tomato sauce, parsley and another large pinch of salt and pepper. Do not over-mix or you’ll end up with a tough meatloaf. Transfer mixture to the prepared pan and spread out evenly. Bake for 25 minutes, or until browned and almost cooked through.
• Meanwhile, place the cubed potatoes in a saucepan and fill with cold water. Set over moderate heat and bring to a boil. cook until fork tender, about 12 to 15 minutes. Drain and return to the hot pot. Add the butter and milk and mash with a potato masher until as smooth as possible. Season with garlic, a large pinch of salt, pepper and the cheese. Stir until combined.
• Remove the meatloaf from the oven and top with the mash potatoes. Don’t be afraid to really pack it in. Smooth out evenly and return to the oven to finish cooking, another 20 to 25 minutes. The internal temperature should be 160°F. Remove from the oven and allow to cool slightly in pan. Lift out with the parchment paper, slice and serve. Enjoy!