Meatloaf and Buttermilk Mashed Potatoes

Meatloaf and Buttermilk Mashed Potatoes
Makes 6
Prep 15 m
Cook 12 m
Bake 60 m
Stand 10 m



  1. 1 of 5 Heat oven to 375 degrees. In a bowl, combine bread crumbs, 1/3 cup of the buttermilk and the egg. Let soak 5 minutes.
  2. 2 of 5 In large bowl, combine meatloaf mix, crumbled sausage, onion, Worcestershire, oregano, 1/2 tsp of the garlic salt and 1/2 tsp of the pepper. Gently stir in bread crumb mixture. Fit meat mixture into a 9 x 5 x 3-inch loaf pan and smooth top.
  3. 3 of 5 Bake at 375 degrees for 1 hour or until meatloaf is 150 degrees. Let rest, covered, 10 minutes.
  4. 4 of 5 Meanwhile, place potatoes in a large pot and add enough cold water to cover by an inch. Salt water and bring to a boil over high heat. Cook 12 minutes or until tender. Drain and return to pot. Add remaining 1 cup buttermilk, the butter, remaining 1 tsp garlic salt and remaining 1/2 tsp pepper. Mash to desired consistency.
  5. 5 of 5 Prepare gravy mix following package directions. Remove meatloaf from pan, discarding drippings. Slice and serve with mashed potatoes and gravy.
Nutrition Information for Meatloaf and Buttermilk Mashed Potatoes
Servings Per Recipe: 6
Per Serving: 29 g Fat, total, 153 mg chol., 581 kcal cal., 4 g fiber, 34 g pro., 13 g sat. fat, 46 g carb., 924 mg sodium, 0 null Mark as Free Exchange