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.

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.

**Tip: You want to make sure all of the veggies are cut evenly and roughly the same size. They should be small so they soften and cook while the meatloaf bakes.**

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.

**Note: Do not overwork the mixture or you’ll end up with a tough meatloaf. Be gentle and light with your hands.**

Transfer mixture to a 10-inch loaf pan, that has been lined with parchment paper (this makes it easier to lift the loaf out of the pan later on) and spread out evenly. Bake in a 350°F oven for 25 minutes, or until browned and almost cooked through. It’ll finish cooking later on.

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 granulated garlic and a large pinch of salt and pepper.

Add the cheese and stir until melted through. Give it a taste and adjust the seasoning accordingly, adding more salt, pepper or garlic as needed.

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 and then slice and serve.

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It’s basically like a complete meal all in one, because of the potatoes on top. You can enjoy it just as is or serve with a simple green salad or sautéed peas on the side. I know there’s peas in the meatloaf but I love them on the side as well.

This would be great the next day sliced, warmed and served as a meatloaf sandwich. It’s one of those dishes that just tastes better with each passing day.

I can’t recommend this dish enough. It’s hearty, comforting and so much fun to make. It’s just the kind of meal we need during these chilly evenings. I hope you’ll give it a try because I just know you’ll love it. If you make it, let me know what you think below or share a pic with me on instagram (@jonjon33). I’d love to see it! Thank you for reading and following along.