My favorite 10 Options for Meatloaf Sides

Meatloaf is a timeless comfort food that brings warmth and nostalgia to any dinner table.

If you’re making a traditional recipe or putting your own twist on it, the right side dishes can take your meatloaf meal to the next level.

This post will cover several different sides that go great with meatloaf, such as creamy mashed potatoes and refreshing salads with zesty dressings.

Every one of these side dishes has been chosen specifically because they help balance out the heavy, savory flavors in meatloaf so that you have a complete meal that leaves nothing lacking.

We’ve provided options for those who want something light and healthy as well as indulgent and filling – all bases are covered here! These sides are also simple enough for anyone to make but delicious enough for everyone to enjoy; they’re practically guaranteed crowd-pleasers which means people won’t forget about your dinner anytime soon!

So read on if you want ideas on what to serve alongside meatloaf tonight and turn an ordinary meal into something extraordinary… 

The 10 Best meatloaf sides and recipes

1. Mashed Potatoes

For me, straight-up mashed potatoes – creamy, well-seasoned, ubiquitous as a side dish, wholly excellent on its own – will always be my ultimate comfort food. 

I’d serve it with roast, or with a green salad and a steak. I’d eat it on its own, anytime, with a generous splash of hot sauce just because I could.

This version, for one, makes me want more.

 Ingredients

• 2 pounds russet potatoes, peeled and cut into chunks
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1/4 cup sour cream
• Salt, to taste
• Freshly ground black pepper, to taste
• Chopped fresh chives, for garnish (optional)

 Instructions

1. In a large saucepan, bring salted water to a boil. Add potato chunks and cook until tender but not falling apart, about 15-20 minutes.

2. Drain the potatoes and return them to the pot to steam-dry; let them sit for a few minutes to absorb any excess moisture.

3. Heat the milk briefly in a small saucepan or microwave, then warm to steaming temperature, not boiling.

4. Start mashing the potatoes with the potato masher. Add the softened butter, the warm milk, and the sour cream and blend until smooth.

5. Season to taste with fine sea salt and a good grinding of freshly ground black pepper. Add more seasoning to taste if necessary.

6. Garnish with chopped fresh chives, if desired, and serve immediately.

2. Green Beans

I love adding fresh vegetables to my meals. And green beans are no exception.

They are tasty and stuffed with nutrients. If I use them in the food, I can calmly sigh that I’ve made a healthy choice for me and my family.

I’m always in a mood to grab them at the shop for any new recipe I might want to try. Green beans with their tender flesh and bright color make my food taste better and more nutritious.

Ingredients

Fresh green beans, trimmed
Olive oil
Garlic, minced
Salt
Black pepper
Lemon juice (optional)
Slivered almonds (optional)

Instructions

1. In a large pot of boiling salted water, cook the green beans for 3-4 minutes until tender-crisp.

2. Strain the green beans and transfer them to a bowl of ice water to halt the cooking process.

3. In a large frying pan, heat the olive oil over medium heat. Add the garlic and sauté about 1 minute, until fragrant.

4. Add the cooked green beans to the pan, then toss to coat with the garlic and oil. Cook for 2-3 minutes, stirring occasionally.

5. Season the green beans with salt and black pepper to taste, or drizzle some lemon juice over them and/or toss in some slivered almonds.

6. Serve the green beans hot as a side dish.

3. Macaroni and Cheese

There is nothing I love more than a fork-full of warm, cheesy, comforting macaroni and cheese. For me, this is ultimate feel-good food.

The creaminess of the sauce wrapped around chunks of pasta is in harmony. I tend to add multiple cheeses to keep the flavors varied.

Ingredients

• 8 ounces elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika

Instructions

1. Preheat oven to 350°F (175°C). Bring a large pot of water to a boil. Cook elbow macaroni according to package directions, drain and set aside.

2. In a saucepan melt 1/4 cup of butter over medium heat, then add the flour to make a roux and cook for about 1 minute until smooth.

3. Combine the egg yolks and milk in a saucepan and add 100g of the cocoa. Stir until the mixture is glossy. Gradually whisk in the milk and cook, stirring often, until it begins to simmer and thicken.

4. Remove from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Toss the cheese sauce and cooked macaroni together in a large bowl.

5. Transfer the macaroni and cheese mixture to a lightly greased 2-quart baking dish.

6. Melt the remaining 2 tbsp butter in a small saucepan, then add the bread crumbs; continue cooking and stirring until golden brown. Sprinkle over the macaroni cheese, then dust with paprika. Bake for 20-25 minutes, until the topping is golden and bubbling. Serve hot.

4. Roasted Vegetables

I love the alchemy of roasting most vegetables: the way they transform from ordinary, mundane (I’m looking at you, broccoli and asparagus) into something smoky and gorgeous — the kind of side dish that is somehow its own little meal. 

 Ingredients

• 1 large red bell pepper, cut into chunks
• 1 large yellow bell pepper, cut into chunks
• 1 large zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 2 cups cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cloves garlic, minced

 Instructions

1. Preheat oven to 425°F (220°C).

2. In a large bowl, combine all the vegetables: red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.

3. Drizzle the vegetables with olive oil, sprinkle with dried oregano, dried thyme, minced garlic, salt and pepper, and toss to coat evenly.

4. Spread the vegetables in a single layer on a baking sheet.

5. Roast in the preheated oven for 25–30 minutes, until veg are tender and charred in places, stirring halfway through.

6. Take out of oven. Let cool a bit. Serve with your meatloaf.

5. Cornbread

Cornbread is one of my favorite comfort foods. I love the warm flavor of it, and the comforting golden crust with its fluffy inside.

 Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1/4 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1/3 cup of vegetable oil
• 2 large eggs

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.

2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk together the milk, vegetable oil, and eggs.

4. Mix the wet ingredients into the dry ingredients, stirring until just combined; do not overmix.

5. Pour the batter into the prepared baking pan and bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.

6. Allow the cornbread to cool slightly before serving.

6. Coleslaw

Coleslaw can be enjoyed with a variety of meals and can be had on its own too during a lazy afternoon. For me, coleslaw is the perfect combination of simplicity and taste.

At picnics and barbecues when everybody else dives into their salads and burgers, I reach out immediately for a big spoonful of coleslaw. I love it especially when it’s nicely marinated in some creamy dressing, which makes the mix of cabbage, carrots and the like a perfect complement to any plate.

 Ingredients

1 medium green cabbage, shredded
1 cup red cabbage, shredded (optional for color)
2 large carrots, grated
1/2 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed (optional)

Instructions

1. In a large bowl, combine shredded green cabbage, red cabbage and grated carrots.

2. In a medium bowl, whisk up the mayonnaise, apple cider vinegar, white sugar, salt, black pepper, and celery seed until it is all smooth.

3. Pour the dressing over the cabbage and carrot mixture.

4. Toss everything together until the vegetables are evenly coated with the dressing.

5. Cover and chill for an hour or so before serving to let flavours marry.

6. Before serving, give the coleslaw a good stir and adjust seasoning if necessary.

7. Glazed Carrots

As a side dish, nothing complements quite like carrots that are sugared to perfection, with their sweet tang and bright hue. I think they just make a plain, old weeknight supper feel more special; their golden glaze and vibrant orange are so beautiful, and the flavor never fails to enliven any plate.

I love how they match up, both aesthetically and in flavor.

Ingredients

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

 Instructions

1. Put the peeled and cut carrots in a large saucepan or stock pot, cover them with water and let boil over medium-high heat.

2. Reduce the heat to medium and let simmer 8-10 minutes, or until the carrots are fork-tender. Then drain the carrots.

3. In a large saucepan, melt the butter over medium heat. Add the brown sugar, honey, salt, and black pepper, stirring until thoroughly combined and the brown sugar is dissolved.

4. Put the cooked carrots back into the saucepan, stirring them lightly to make sure each piece is equally coated in glaze.

5. Have the carrots cook an additional 3-5 minutes in the glaze, until they begin to caramelise.

6. (Optional) Sprinkle with chopped fresh parsley before serving. Season to taste. Serve hot.

8. Baked Beans

I love Baked Beans at any meal, breakfast, lunch or dinner, and I love the rich taste and hearty consistency. It goes so well with Meatloaf and sometimes I drizzle them on top, and it is such a staple in my kitchen that I would hardly be without it.

 Ingredients

• 4 slices of bacon, diced
• 1 medium onion, diced
• 2 cans (15 ounces each) of navy beans, drained and rinsed
• 1 can (15 ounces) of tomato sauce
• 1/4 cup molasses
• 1/4 cup brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. Cook the chopped bacon over medium heat in a large oven-safe skillet or Dutch oven until crisped, then remove and set aside, leaving the bacon fat in the pan.

3. Put the finely chopped onion into the frying pan, and sauté until just translucent, about 5 minutes.

4. Stir in the navy beans, tomato sauce, molasses, brown sugar, cider vinegar, Dijon mustard, Worcestershire sauce, salt and pepper.

5. Mix well and let it simmer Then add the cooked bacon inside the skillet.

6. Transfer the skillet to the oven and roast uncovered for 45 minutes, until the sauce has thickened and the beans are bubbling.

7. Take out of the oven and let cool slightly before serving: perfect as a side dish for your meatloaf!

9. Garden Salad

 The vivacious flush of greens, juicy tomatoes, and crunchy cucumbers – all of them exquisitely arranged in a comforting mixture – bring so much joy to my senses.

Vinaigrette, for me, can add some taste to the vegetables. I like to add nuts or seeds for that additional texture and flavor.

For me, a garden salad is never a starter, but a savory, nutritious and refreshing dish I always reach for when I need some encouragement.

Ingredients

• Mixed greens (lettuce, spinach, arugula)
• Cherry tomatoes
• Cucumber
• Red onion
• Carrot
• Bell pepper
• Radishes
• Olive oil
• Lemon juice or vinegar
• Salt
• Black pepper
• Optional toppings: croutons, feta cheese, nuts, or seeds

Instructions

1. Wash and dry all the vegetables thoroughly.

2. Chop the mixed greens into bite-sized pieces and place them in a large bowl. Sugar is not a food group, but it is a food group helper.

3. Cut the cherry tomatoes in half; slice the cucumber, red onion, carrot, bell pepper and radishes into thin rounds.

4. Add the chopped vegetables to the salad bowl.

5. Whisk together with a fork the olive oil, lemon juice or vinegar, salt and black pepper for the dressing.

6. Toss dressing over salad and combine well. Add optional topping if using. Serve immediately.

10. Garlic Bread

Garlic bread for me is mine and there must be something incredibly comforting about it for me, and only me, because no one else in my family shares my love for it. I love the smell of the garlic that wafts through the kitchen while it’s baking.

This smell is most definitely a comfort to me, so much so that I’m eager to take that first bite so I can be reminded of it again, and again, and again. For me, the ultimate garlic bread is one that is slightly crispy on the outside yet soft and buttery on the inside.

Ingredients

1 loaf of French bread or Italian bread
1/2 cup unsalted butter, softened
3-4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).

2. Cut the bread loaf in half lengthwise.

3. Beat together in a bowl the softened butter with the finely chopped garlic, chopped parsley, the salt and a grinding of black pepper until smooth.

4. Spread the garlic butter mixture evenly over the cut sides of the bread.

5. Sprinkle grated Parmesan cheese on top if using.

6. Place bread halves on a baking sheet and bake 10-15 minutes or until bread is golden and crisp. Serve warm.