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Satisfy the whole family with this kid-friendly meal. Meatloaf topped with Cheesy Mashed Potatoes is ready in just over 30-minutes.
I love the health benefits of oatmeal; it’s an everyday superfood. I use it in Savory Oatmeal with ham and eggs, Healthy No-Bake Energy Bites, Cranberry-Apple Crisp Pie, and even in savory dishes like Mexican Albondigas and this meatloaf! Oats are delicious no matter how you eat them because they are such a versatile ingredient ready to take on any application you choose. For that reason, Quaker Oatmeal has declared October as #Oatober. So when they challenged me to create a recipe using Old Fashioned Quaker Oats, I was nothing short of thrilled.
Meatloaf gets somewhat of a bad rap around the foodie scene. I can say it wasn’t always my favorite meal as a kid either. This had reasons deep-seated in the word “loaf” and the dense piece of brick-shaped meat that made it onto my dinner plate. Today’s meatloaf is tender and light and packed with vegetables. It’s so flavorful already but top it with cheesy mashed potatoes and this meatloaf transforms into a kid-friendly meal. Score!
Browning the mashed potatoes in the oven adds another layer of flavor to this already flavorful meatloaf. Replacing the traditional dry bread crumbs with oatmeal is a heart-healthy way to add soluble fiber to any recipe. Anywhere I can sneak some extra vegetables and fiber in on my family is an automatic winner! If you have a picky eater, know this: my daughter had no idea the oatmeal was in the meatloaf because it blends so perfectly with all the flavors.
Love Meatloaf? Check out my other recipes:
Meatloaf Topped with Cheesy Mashed Potatoes
- For the meatloaf:
- 2 tbsp milk
- 1 egg
- 1/3 cup of Old Fashioned Quaker Oats
- 1/2 cup of onion - , rough chopped
- 2 cloves of garlic - , minced (about 2 teaspoons)
- 1/2 medium carrot - , rough chopped
- 1 celery stalk - , rough chopped
- 2 tbsp fresh parsley
- 1/2 lb of lean ground beef
- 1/2 lb of lean ground pork
- 2 tbsp ketchup
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper - , to taste
- For the mashed potatoes:
- 2 lbs potatoes - , peeled, chopped
- 1/2 cup butter - , softened (divided)
- 1/4 cup milk
- 1/2 cup grated cheddar cheese
- 2 scallions - , sliced (optional)
- Optional Garnishes:
- chopped parsley
- sliced scallions
- sliced chives
- brown gravy
- Preheat the oven to 400 degrees F. Line a baking sheet with tin foil then top with a wire rack and set aside.
- For the potatoes: Fill a medium sauce-pot with cold water and salt liberally. Add the peeled, diced potatoes into the cold water and cover with a tight-fitting lid until the water begins to boil. Remove the lid and continue to boil the potatoes another 12 to 15 minutes or until fork tender and ready to mash.
- While the potatoes are boiling, start on the meatloaf.
- For the Meatloaf: Whisk together the milk and egg in a small bowl; add the oatmeal and stir to combine. Set aside.
- Mince the onion, garlic, carrot, celery, and parsley together in a food processor. Combine the oatmeal mixture, vegetable mixture, ground beef and pork together with the ketchup, mustard, Worcestershire, salt and ground pepper. Mix gently with just your fingertips together in a large bowl. This keeps the mixture soft and moist instead of compacted and dense. Form the mixture into two loaves; place on the prepared baking rack and bake for 25 minutes. When done, the internal temperature of the meatloaf should be 160 degrees F and the juices should run clear.
- When the potatoes are fork tender, drain them well and return the potatoes to the pan over low heat. This evaporates any excess water. Add 6 tbsp butter (3/4 stick) and milk. Mash the potatoes until smooth - if you prefer, use a ricer for silky smooth potatoes. Add the cheese and stir to combine. Season with salt and pepper to taste. Add scallions (optional) and mix to combine.
- Spoon the mashed potatoes over the top of the two meatloaves. Dot with small pads of the remaining 2 tbsp butter. Turn the oven up to broil. Broil the meatloaf for an additional 3-5 minutes until the potatoes have browned slightly. Remove from the oven and allow the loaves to rest for 10 minutes prior to slicing and serving.
- Optional garnishes: garnish with chopped parsley, extra scallions, sliced chives and/or serve with brown gravy.
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