Kids Meatloaf Recipe

Preheat and prep

Preheat oven to 350°F (175°C). Lightly butter a small loaf pan (8x4-inch) or line with parchment for easy removal.

Soak crumbs

In a medium bowl, combine bread crumbs and 1/2 cup milk. Let sit 2–3 minutes until the crumbs absorb the milk.

Mix meatloaf

Add ground beef, beaten egg, grated carrot, chopped onion, 2 tablespoons ketchup, Worcestershire sauce, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the bowl with the soaked crumbs. Use clean hands or a fork to gently mix until just combined; avoid overworking to keep the loaf tender.

Shape and bake

Transfer the mixture to the prepared loaf pan, pressing lightly to remove large air pockets and smoothing the top. Bake uncovered on the middle rack for 35 minutes.

Make glaze

While the meatloaf bakes, stir together 3 tablespoons ketchup, 1 tablespoon brown sugar, and 1 teaspoon mustard in a small bowl until smooth.

Glaze the loaf

After the meatloaf has baked 35 minutes, remove from oven and spread the glaze evenly over the top. Return to oven and bake an additional 10–12 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). Let rest 8 minutes before slicing.

Make roux

While the meatloaf rests or during the last 10 minutes of baking, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook, whisking, for 1 minute to eliminate the raw flour taste but not brown it significantly.

Finish gravy

Slowly whisk in 1 cup beef broth until smooth. Add 1/2 teaspoon soy sauce, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer and cook 2–3 minutes, whisking occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until serving.

Cook potatoes

Place peeled, cubed potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes. Drain well.

Mash

Return drained potatoes to the pot off the heat. Add 1 tablespoon butter, 1/4 cup milk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Mash with a potato masher or fork until smooth and creamy; adjust milk and seasoning to desired consistency and taste.

Slice the rested meatloaf into kid-friendly portions. Plate one slice with about 1/2 to 3/4 cup mashed potatoes and spoon warm brown gravy over the meatloaf (and a little on the potatoes if desired).