Butcher Shoppe Meatloaf with Garlic Mashed Potatoes and Buttered Corn
August 22, 2026
Basically Sunday supper on a Thursday. We support it.
Here’s what you’re actually doing tonight: heating a meatloaf, boiling potatoes, and putting butter on corn. That’s it. The meatloaf came out of our case already mixed, seasoned and shaped, which removes the two things people dislike about making meatloaf: the mixing by hand, and the guessing.
Ten minutes of work for a plate that tastes like somebody’s grandmother made it (because, well, she sort of did!).
The Ratio Is the Whole Recipe
Meatloaf lives or dies on fat, and most homemade meatloaf fails the same way: somebody uses lean ground beef because it feels like the responsible choice, and the loaf comes out dry and crumbly.
Ground chuck is the right meat at around 80/20. That twenty percent fat is what keeps the loaf moist through an hour in the oven, and most of it renders out anyway. Ground sirloin or 93/7 doesn’t have enough to give.
The other half of the equation is the binder. Breadcrumbs or crackers soaked in milk hold moisture inside the loaf rather than letting it cook out. Skip the soak and you’ve made a large hamburger.
Our meatloaf uses ground chuck ground fresh in the shop, mixed and shaped here, and sold ready to cook in the homemade case. Beef is safe at 160°F for ground meat, so cook it to that and pull it.
How to Make Mashed Potatoes That Aren’t Gluey
Three mistakes, all avoidable.
Starting them in hot water. Potatoes go into cold salted water and come up to a boil with it. Dropped into boiling water, the outside overcooks before the middle is done, and you get a mash that’s simultaneously watery and lumpy.
Not draining them well enough. Let them sit in the colander for a full minute, or return them to the hot empty pot for thirty seconds to steam off. Wet potatoes make soupy mash, and then people add more butter to fix it, which doesn’t fix it.
Overworking them. This is the big one. Potato starch turns to glue when you beat it. Mash by hand, stop the moment it’s smooth, and never put potatoes in a food processor. Warm the milk first, too — cold milk seizes the starch and makes you work harder to get it smooth, which loops right back to the gluing problem.
Russets mash lighter and fluffier. Yukon Golds are creamier and more buttery. Either is correct; they’re just different opinions about the same side dish.
Butcher Shoppe Meatloaf with Garlic Mashed Potatoes and Buttered Corn
Prep time: 10 minutes Cook time: Based on meatloaf size Serves: 4
You’ll Need
- 1 Lil Butcher Shoppe Homemade Meatloaf, enough for approximately 4-6 servings (so you may have leftovers for lunch!)
- 2 lbs. russet or Yukon Gold potatoes
- ½ cup milk
- 4 tablespoons butter, divided
- 1½ cups frozen corn
- ½ teaspoon garlic powder
- Salt and black pepper
Let’s Cook
- Prepare the Lil Butcher Shoppe Meatloaf according to the cooking instructions provided with it.
- While the meatloaf cooks, peel and chop the potatoes. Place them in a large pot of salted water and boil until fork-tender.
- Drain the potatoes well. Add the milk, three tablespoons of butter, garlic powder, salt and black pepper. Mash until smooth.
- Cook the frozen corn according to the package directions and toss with the remaining tablespoon of butter and a pinch of salt.
- Slice the meatloaf and serve with a big helping of garlic mashed potatoes and buttered corn.
What Else Is in the Homemade Case
The meatloaf sits in a case full of dinners at the same stage of done! Made here, sold ready to cook:
- Meatloaf
- Chicken Pot Pies
- Smoked Chicken
- Smoked Ribs
- Chicken Salad
- Stuffed Bell Peppers
- Stuffed Potatoes — six flavors
- Stuffed Jalapeños and Stuffed Mushrooms
- and more!
A stuffed potato would stand in for the mashed potatoes here with zero effort on your part, which is worth knowing on a night when even boiling potatoes sounds like a lot.
Tips from Behind the Counter
Let the meatloaf rest ten minutes before slicing. This matters more than people expect. Slice it straight out of the oven and it falls apart; give it ten minutes and it holds together in clean slices.
Use a serrated knife. A long, gentle sawing motion beats pressing down with a chef’s knife, which compresses the loaf.
Save the drippings. Spoon a little over the mashed potatoes. It’s the closest thing to gravy that requires no work.
Warm the milk before it goes in the potatoes. Thirty seconds in the microwave. Cold milk cools the potatoes and makes them harder to mash smooth.
Leftover meatloaf sandwiches are the actual reason to buy the bigger one. Cold, on white bread, with mayonnaise. Don’t overthink it.
Ways to Change It Up
- Swap the corn for green beans or field peas.
- Stir roasted garlic into the potatoes instead of garlic powder if you have the extra time.
- Add a handful of shredded cheddar to the mashed potatoes.
- Make it a plate lunch with a slice of cornbread and call it what it is.
One Stop for Thursday Dinner in Hattiesburg
The meatloaf, the potatoes, the corn and the butter are all one trip. Our shop at 1910 Broadway Drive is a butcher counter and a grocery, so a whole supper comes out of one building.
We’ve been family owned and operated in Hattiesburg since 1991. Along with the fresh meat counter, the case is full of homemade cooking that’s already done for you: stuffed potatoes, boudin, gumbo, meatloaf, chicken pot pies, crawfish pies and stuffed bell peppers.
Hours: Monday–Tuesday and Thursday–Saturday, 9:30 a.m. to 5:30 p.m. Closed Wednesday and Sunday.
Phone: 601-261-2765
Address: 1910 Broadway Drive, Hattiesburg, MS 39401 — get directions or reach out
Outside the area? Our smoked sausage ships nationwide, and you can find us on the shelf at stores across Mississippi and the Gulf South.