Southern Meatloaf Plate with Cheesy Mashed Potatoes & Sweet Corn Beans
There’s nothing quite like a hearty Southern meal to make you feel at home, and this Southern Meatloaf Plate with Cheesy Mashed Potatoes & Sweet Corn Beans is pure comfort food bliss. Bursting with bold, savory flavors, creamy textures, and just the right touch of sweetness, this dish is made for Sunday suppers, potlucks, and weeknight dinners when you want something that sticks to your ribs.
This recipe takes the humble meatloaf and gives it a Southern spin with sweet-savory glaze, cheesy mashed potatoes, and a buttery corn-and-green-beans medley. It’s approachable, filling, and designed to feed a hungry crowd — or offer satisfying leftovers for days.
Whether you’re a seasoned home cook looking for a soul-satisfying dinner or a beginner eager to master a Southern classic, this recipe will walk you through everything you need. Let’s dive in.
Why You’ll Love This Southern Classic
This dish is more than just a meal — it’s a warm embrace on a plate. Perfect for busy families, cozy dinners, or anyone craving down-home comfort, this meatloaf dinner delivers:
- Bold Flavor: Smoky paprika, garlic, Worcestershire sauce, and a sweet ketchup glaze create layers of taste in every bite.
- Creamy & Cheesy Sides: Mashed potatoes laced with sharp cheddar are the ultimate comfort food pairing.
- Simple Ingredients: Pantry staples and fresh basics make this an easy go-to recipe.
- Crowd-Pleasing: This plate feeds 4–6 hungry folks with ease.
Ingredients Breakdown
For the Meatloaf:
- 2 lbs ground beef
- 1 cup breadcrumbs
- 2 eggs
- ½ cup chopped onion
- ½ cup chopped red & green bell peppers
- 2 cloves garlic, minced
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt & pepper to taste
Topping Sauce:
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp mustard (optional for a tangy kick)
For the Cheddar Mashed Potatoes:
- 4 large russet potatoes, peeled & cubed
- ½ cup milk
- ¼ cup butter
- 1 cup shredded cheddar
- Salt, pepper, and garlic powder to taste
For the Sweet Corn & Green Beans:
- 1 cup canned corn (drained)
- 1 cup canned or frozen green beans
- 1 tbsp butter
- ½ tsp garlic powder
- Dash of sugar
- Salt & pepper to taste
Step-by-Step Instructions
1. Make the Meatloaf:
Preheat your oven to 375°F. In a large bowl, gently combine all meatloaf ingredients — ground beef, breadcrumbs, eggs, chopped vegetables, seasonings, Worcestershire, and ketchup. Be careful not to overmix; overworking the meat can make it tough.
Form the meat into a loaf shape and place in a baking dish or loaf pan. Mix together your glaze (ketchup, brown sugar, and mustard) and spread it evenly over the top.
Bake for 50–60 minutes, or until the internal temperature reaches 160°F. Let it rest for at least 10 minutes before slicing.
2. Make the Cheddar Mashed Potatoes:
While the meatloaf is baking, bring a large pot of salted water to a boil. Add the cubed potatoes and boil until fork-tender (around 15–20 minutes). Drain, then mash with butter, milk, and seasonings. Fold in the shredded cheddar — it should melt into creamy perfection. For an extra indulgence, sprinkle more cheese on top while still hot.
3. Sauté the Corn & Green Beans:
In a skillet over medium heat, add butter, then toss in the corn and green beans. Season with garlic powder, a dash of sugar, and salt and pepper. Sauté until warmed through and just slightly caramelized — about 7–8 minutes.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Baking dish or loaf pan
- Saucepan or stockpot (for potatoes)
- Colander
- Potato masher or electric mixer
- Frying pan or skillet (for veggies)
- Measuring cups & spoons
- Meat thermometer (for accuracy)
Make It Your Own: Swaps & Variations
- Protein Swap: Try ground turkey or chicken for a leaner option. Add a bit of olive oil or extra ketchup to keep it moist.
- Veggie-Loaded: Sneak in grated zucchini, carrots, or mushrooms for extra nutrition in the meatloaf.
- Mashed Potato Variations: Use Yukon Gold potatoes for a naturally buttery flavor, or swap cheddar for smoked gouda or pepper jack.
- Glaze Twist: Add a spoonful of BBQ sauce to the glaze for a smoky, tangy variation.
- Spicy Kick: A pinch of cayenne in the meat mix or diced jalapeños will give this meal a spicy Southern punch.
How to Store & Reheat Leftovers
Storage: Once cooled, store leftovers in airtight containers in the fridge for up to 4 days.
Freezing: Slice leftover meatloaf and freeze in individual portions with parchment paper between slices. Mashed potatoes and veggies can also be frozen in airtight containers.
Reheating:
- Microwave: Cover and heat on medium until warmed through.
- Oven: Wrap slices in foil and reheat at 325°F for about 15 minutes.
- Stovetop: Add a splash of milk or butter to mashed potatoes while reheating to revive their creaminess.
Perfect Pairings
Drinks:
- Sweet iced tea or lemonade
- A bold red wine like Zinfandel
- Craft beer (amber ale or porter works great)
Add-ons:
- Buttermilk biscuits or cornbread
- Pickled okra or Southern-style coleslaw
- A drizzle of hot sauce on the meatloaf for spice lovers
Frequently Asked Questions (FAQ)
Q: Can I make the meatloaf ahead of time?
A: Absolutely! Mix and form the loaf ahead of time and store covered in the fridge for up to 24 hours. Add the glaze right before baking.
Q: Can I double this recipe for a crowd?
A: Yes, and it’s perfect for entertaining. Just use a larger pan or bake two loaves side-by-side.
Q: Is there a gluten-free option?
A: Swap the breadcrumbs for gluten-free oats or crushed rice crackers, and ensure your Worcestershire sauce is gluten-free.
Q: Can I make the mashed potatoes dairy-free?
A: Yes! Use plant-based butter and milk, and opt for a dairy-free shredded cheese alternative or skip the cheese entirely.
Final Thoughts
This Southern Meatloaf Plate with Cheesy Mashed Potatoes & Sweet Corn Beans is the kind of meal that turns any dinner into a celebration of comfort and tradition. With its easy prep, hearty portions, and soul-warming flavors, it’s bound to become a favorite in your home.
