Meatloaf with Dijon Mashed Potatoes and Roasted Broccoli

It was a meatloaf and potatoes kind of night tonight! Oh, and we threw in some lemon and garlic roasted broccoli – yum, yum!

All three of my boys love this, so it is one of my weeknight go-tos. Made from scratch, not a whole lot of prep involved and full of flavor! Enjoy!



2 lbs lean ground beef
1/2 onion, chopped finely
3 cloves garlic, minced
1/2 cup plain breadcrumbs
1/2 cup ketchup
2 tbsp Dijon mustard
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp rubbed sage
1 tsp Worcestershire sauce

1.) Preheat oven to 400 degrees.
2.) With hands, mix all ingredients well. Form into a loaf and place into a casserole dish. 3.) Bake for 45 – 60 minutes, or until center is no longer pink.

Dijon Mashed Potatoes

8 – 10 Yukon gold potatoes, cut into 1-inch cubes
1/2 cup sour cream
1/4 cup butter
2 – 3 tbsp Dijon mustard (Grey Poupon Country Dijon is best)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper

1.) Boil potatoes until they are fork tender. Drain and return to pot.
2.) Add remaining ingredients to potatoes and mash with hand masher.

Lemon and Garlic Roasted Broccoli

3 – 4 heads of broccoli
2 – 3 tbsp olive oil
2 cloves garlic, minced
Zest of 1 lemon
Juice of half a lemon
3/4 tsp salt
1/2 tsp pepper

1.) Preheat oven to 425 degrees.
2.) Cut broccoli florets into about 1-inch pieces.
3.) Add broccoli and remaining ingredients to a gallon ziploc bag. Mix well and add to casserole dish.
4.) Bake for 20 to 25 minutes.

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