1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed
3 slices (1 ounce each) white sandwich bread, torn into very small pieces
1 1/4 cups milk
1 1/2 pounds ground beef chuck
1 small onion, grated
2 garlic cloves, minced
1/2 cup flat-leaf parsley, finely chopped
1 large egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups store-bought marinara sauce
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter
Directions
Place racks in upper and lower thirds of oven; preheat oven to 375 degrees. With a fork, pierce potatoes in several places. Place on a rimmed baking sheet; bake on lower rack until tender, 45 to 55 minutes.
Meanwhile, in a small bowl, combine bread and 1/4 cup milk. In a large bowl, combine beef, onion, garlic, parsley, egg, thyme, oregano, 3/4 cup marinara sauce, 2 teaspoons coarse salt, 1/4 teaspoon pepper, and bread mixture. With a fork or your hands, mix very gently until just combined.
Transfer mixture to a rimmed baking sheet, and gently shape into a 9-by-5-inch loaf, about 2 1/2 inches thick. Bake on upper rack 30 minutes; then spread 1/4 cup marinara sauce over meat loaf, and continue to bake until an instant-read thermometer inserted in center registers 160 degrees. 25 to 30 minutes more. Let meat loaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes.
While meat loaf rests, in a medium saucepan, bring butter and remaining 1 cup milk just to a boil. Add cooked potatoes and mash with a potato masher. Season with salt and pepper.
Remove meat loaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired).
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