Entree: United States – Midwestern United States — Iowa – Iowa Meatloaf

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) ground beef
- 0.5 lb (227 g) ground pork
- 1 cup (90 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) ketchup (in the meat mixture)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) vegetable oil (for sautéing)
- Glaze:
  - 1/2 cup (120 ml) ketchup
  - 2 tbsp (30 g) brown sugar, packed
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tsp (5 ml) Worcestershire sauce
- Mashed potatoes:
  - 2 lb (900 g) russet potatoes, peeled and cut into 1- to 2-inch pieces
  - 4 tbsp (57 g) unsalted butter
  - 1/2 cup (120 ml) whole milk, warmed (more as needed)
  - Salt and black pepper to taste
- Buttered green beans:
  - 1 lb (450 g) fresh green beans, trimmed
  - 1 tbsp (15 g) unsalted butter
  - 1/2 tsp (2.5 g) salt
  - 1/4 tsp (0.6 g) black pepper

Instructions

Short Description:
A classic Midwestern meatloaf made from a mix of ground beef and pork, topped with a sweet-tangy ketchup glaze and served with creamy mashed potatoes and buttered green beans for a complete home-style meal.

Regional Notes:
Iowa's version traditionally blends beef and pork for a balanced texture and flavor and finishes with a ketchup- and brown-sugar-based glaze. It is commonly plated with mashed potatoes and a simple vegetable, reflecting Midwestern comfort-food service.

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it, or form the loaf on a rimmed baking sheet.
2. In a small skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic in the last 30 seconds, then remove from heat and let cool slightly.
3. In a large bowl, combine the breadcrumbs and 1/2 cup (120 ml) milk; let sit 2 minutes to soften. Add the ground beef, ground pork, cooked onion and garlic, 2 eggs, 2 tbsp (30 ml) ketchup, 2 tbsp (30 ml) Worcestershire sauce, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper, and 2 tbsp (8 g) chopped parsley. Gently mix by hand until just combined—do not overwork the meat.
4. Shape the mixture into a loaf approximately 9 x 5 inches and place it in the prepared loaf pan or on the baking sheet. Smooth the top with a spatula or your hands.
5. Bake the meatloaf uncovered for 40–45 minutes while you prepare the glaze and sides.
6. Meanwhile, make the glaze: in a small bowl whisk together 1/2 cup (120 ml) ketchup, 2 tbsp (30 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, and 1 tsp (5 ml) Worcestershire sauce.
7. When the meatloaf has baked 40–45 minutes, brush the glaze evenly over the top of the loaf. Return to the oven and bake an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
8. While the meatloaf finishes, cook the mashed potatoes: place the potato pieces in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce to a simmer and cook until fork-tender, about 15–20 minutes. Drain well, return to the pot, add 4 tbsp (57 g) butter and warmed 1/2 cup (120 ml) milk, and mash to your desired consistency. Season with salt and pepper to taste; add more milk if needed.
9. Cook the green beans while the meatloaf rests: bring a medium pot of salted water to a boil, add the trimmed green beans and cook 3–5 minutes until bright green and tender-crisp. Drain and toss immediately with 1 tbsp (15 g) butter, 1/2 tsp (2.5 g) salt, and 1/4 tsp (0.6 g) black pepper.
10. When the meatloaf reaches 160°F (71°C), remove from oven and let rest 10 minutes before slicing. This helps it hold together and finish cooking evenly.
11. Slice the meatloaf and serve with generous portions of mashed potatoes and buttered green beans. Spoon any pan juices over the slices if desired.