Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Meatloaf and Baked Mashed Potatoes 3.0 (34) 25 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 30 mins Servings: 4 Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic. Ingredients 1 ½ 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 ¼ cups milk 1 ½ pounds ground beef chuck 1 small onion, grated 2 garlic cloves, minced ½ 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 (½ 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 meatloaf, and continue to bake until an instant-read thermometer inserted in center registers 160 degrees. 25 to 30 minutes more. Let meatloaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes. While meatloaf 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 meatloaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired). Rate it Print