40+ Mashed Potatoes Alternatives for Meatloaf

Meatloaf and mashed potatoes are a classic food combination, but sometimes this just gets boring. Thankfully there are a lot of other side dishes that pair well with meatloaf.

We have compiled a large list of vegetable and starch side dishes that compliment a meatloaf dinner. We will also point on some cheaper options along the way!

Pro Tip: I especially love to choose side dishes that I can bake in the oven with my meatloaf, so most of these options will be perfect for that!

What goes with meatloaf besides mashed potatoes?

Let’s face it mashed potatoes can get a little over used and bland if you serve it every week. Here are our recommendations to try out the next time you make meatloaf for dinner!

1. Macaroni and Cheese

This kid loved favorite side dish is a great addition to meatloaf. It doesn’t matter if you make it from a box or from scratch.

You can also spice up your mac and cheese, by adding bacon bits, chopped jalapeno peppers, diced tomato, or try out a new cheese like gouda!

2. Green Beans

Green beans are a wonderful side dish to meatloaf because they had a bright pop of green color to a relatively bland looking meal. I like them sauteed in butter, but you can jazz them up with onion, garlic, bacon, or ham pieces.

If you are sick of canned green beans, try them fresh or frozen. The taste difference is huge and there are so many options to use them. From green bean casserole to bacon wrapped green beans.

3. Corn

Corn is such an inexpensive side dish that has a ton of different options. You can start with fresh corn, frozen corn, or even canned corn.

Since corn pairs so well with dairy like cream cheese and cheddar cheese, you can make a creamy corn casserole. You can also kick up the heat by adding canned green chilies.

My new favorite way to cook corn on the cobb, is to cut the ears of corn in half then arrange in a baking dish. Top each cobb with some butter and add a little water to the bottom of the pan. Cover with aluminum foil and bake for 30 minutes in the oven.

This is a super easy side dish to make with meatloaf because you already have the oven on, so pop it in at the same time. The added butter also makes it less messy to eat because you don’t need to add butter later!

4. Baked Potato

This is another easy side dish that you can make in the oven with your meatloaf. All you need to do is use a fork to poke some holes in your cleaned potatoes.

You can choose to wrap in foil or just arrange the potatoes on a baking sheet. Baking potatoes in the oven takes a while, so make sure to add them at the same time you put your meatloaf in the oven.

Once your baked potatoes are done, don’t forget to top them with butter, sour cream, salt & pepper, or even gravy from the meatloaf. This hearty side dish is really easy, cheap and filling!

5. Cheesy Potato Casserole

This is another oven dish that is perfect for cooking next to a meatloaf. You can start with fresh potatoes or frozen hashbrown style potatoes. (If you use fresh, you will need to dice them small and then boil them until tender first.)

Mix the potatoes with a can of condensed cream of chicken soup, 1/4 cup of melted butter, 1 cup of sour cream, and 2 cups of shredded cheddar cheese. Pour the mixture into a baking dish and bake about 25-30 minutes until bubbly and gooey delicious!

6. White or Brown Rice

Skip the potatoes all together, and serve some basic rice seasoned with butter, salt, and pepper. Rice works really well if you like to make a gravy for your meatloaf. Who doesn’t like gravy over rice?

Pro tip: remember that dry rice doubles in size when cooked, so 1 cup of dry white rice will become 2 cups of cooked rice. We aren’t really a fan of leftover rice because it doesn’t taste as good, so we have found the perfect amount to use for dinner is 3/4 of a cup of dry rice. This is just enough for everyone to have dinner with no leftovers, so we have very little food waste!

7. Au Gratin Potatoes

These cheesy thinly sliced potatoes are so tasty and a great oven baked dish to go with meatloaf. You start with thinly slicing your potatoes with the skins on or off, it is person preference.

Then in a saucepan, you melt butter and add flour to make a roux. Slowly add milk until you have a nice creamy sauce base. Remove from heat and add shreded cheese cheddar cheese.

Mix the sauce with your potatoes and transfer the mixture to a baking dish. Au Gratin potatoes usually takes about an hour in the oven, so it is perfect to bake alongside your meatloaf!

8. Cheesy Broccoli

This can be a super simple side dish that feels like mac and cheese but is actually a nice healthy green vegetable. I like to use the steam in the bag broccoli and then just top with shredded cheese.

You can also make a cheese sauce similar to that for au gratin potatoes and fully cover your broccoli with it. Either way, it’s a cheesy gooey yummy side dish to go with your meatloaf!

9. Broccoli Rice Casserole

This is one of my favorite ways to use up already cooked rice! So not only is a tried-and-true yummy side dish but it also cuts down on food waste.

There are many ways to make a broccoli rice casserole and you can use fresh or frozen broccoli. You can also use a can of condensed cream soup like chicken, celery, and mushroom or you can make a simple cream sauce. Check out “Is it cheaper to make or buy Cream of Chicken Soup?“

Top your broccoli, rice, and sauce mixture with some cheese and then bake in the oven until hot and bubbly. This is also one of those dishes that I think tastes better the day after like lasagna or spaghetti, so it is a great make ahead dish when you have extra time in the kitchen!

10. Rice Pilaf

If you’re sick of boring plain white rice, try doing a rice pilaf instead. It is very similar to a Rice-A-Roni style side dish and very simple to make. Instead of dumping white rice into water to boil, you first saute your rice in butter with some flavorings like diced onion, minced garlic, and any fresh or dried herbs that you like.

Then you add broth like chicken, beef, or vegetable to your rice and let it come to a boil. Put your lid on the saucepan and reduce heat for another 15-18 minutes. I like to then turn the heat off and let sit for another 10 minutes with the lid on.

Remove the lid off your saucepan and fluff your rice with a fork. You can also add more dried or fresh herbs at this point for extra flavor.

11. Scalloped Potatoes

Most people use the words scalloped potatoes and au gratin potatoes to mean the same thing, but typically au gratin potatoes are scalloped potatoes with cheese added in.

So, to make scalloped potatoes, you will start on the stove top and make a simple cream sauce using melted butter and flour then adding milk or heavy cream.

I like to add chopped jalapenos, bacon, and ranch seasoning to my scalloped potatoes to make them more “loaded” and they are so delicious!

12. Pierogies

My family has some Polish roots, so we love pierogies. These little dumplings are typically filled with mashed potatoes and some also add cheese, chives, or other flavorings.

I am a huge fan of Mrs. T’s pierogies because they are so quick and simple, but you can actually make them yourself. I like to boil my frozen pierogies first and then sauté them in butter with sliced onion and bell peppers, but you can actually bake them too.

13. Side Salad

Meatloaf can be a pretty heavy meal, so to lighten it up you can serve it with an easy green salad or a basic side salad. We regularly serve side salads with a little shredded cheese, diced tomato, and cucumber, but you can add anything you already have like croutons, pickled beets, sliced onions, etc.

If you don’t currently have any salad dressing on hand it is super easy to make your own with vinegar, oil, and seasonings.

My kids actually love a plain salad with chopped lettuce, shredded cheese, and ranch dressing. They don’t want all the “extras” added to it, so most nights we keep it very simple!

14. Sauteed or Fried Cabbage

Cabbage is a very inexpensive vegetable most of the year and it can be used in a variety of ways. Not only is it a good source of fiber and nutrients, but it is so yummy and quick to cook.

Depending on the size of your family you may want to just buy a small head of cabbage because once you start cutting it, it always seems to be way bigger than you thought. Cabbage does cook down a lot like spinach, but I always seem to buy way more cabbage than I should.

I like to saute/steam my cabbage in a large saute pan. I start with a little oil or melted butter, then add my sliced cabbage. We usually use a combination of onion powder, garlic powder, salt, pepper, and sometimes a dried herb blend.

Once the cabbage is starting to wilt, I will add a few tablespoons of water and put the lid on. This lets the rest of the cabbage steam to a nice soft and tender texture.

15. Roasted Carrots

Carrots are one of those vegetables that I regularly buy fresh because you can get a 1-pound bag for about $1.00. I like to peel them first and then slice them in rounds on an angle.

I toss the carrots in a little oil and add seasoning. Most recently we tried adding ranch seasoning powder and pepper, and they turned out amazing. Once the carrots are coated and seasoned, I arrange them on a greased baking sheet.

Since we already have the oven on for our meatloaf, this simple side dish cooks right along with it! Depending on the size and number of carrots, it may take 20-40 minutes to roast them in the oven.

I typically check on them every 15-20 minutes and use a spatula to turn them. Roasted carrots have a sweetness to them that is so delicious without having to smother them in syrup or brown sugar glaze.

16. Fried Okra

This may be a southern thing, but it is so tasty! You can start with fresh or frozen oka, and make a simple breading mixture of flour, cornmeal, and seasonings.

Some people like to dunk the okra in buttermilk, but you can use beaten eggs or milk too. Once the okra is dunked in your liquid of choice and then coated with the breading, you can use a countertop fryer, or a large sauté pan with 2-inch-high sides.

Fry until golden brown and then place on paper towels to soak up any additional oil. I like to then lightly season with salt and pepper!

17. Stuffing

This side dish is not just for special holiday dinners anymore. My kids and I love stuffing and you can buy a ready to make dry mix or use up the odds and ends of your bread. Check out “What happens if you eat expired bread?” for my 10 favorite ways to use up stale bread!

Basic stuffing just needs butter, water, and seasonings. Heat all these up in a saucepan and then mix with your dry bread cubes. If you like you can then bake in the oven, so it has the nice crispiness!

18. Roasted Asparagus

Every once in a while, I see fresh asparagus for a really good deal and can’t pass it up. Since this dish is baked in the oven it works so well next to meatloaf.

I like to clean and trim my asparagus and lightly coat them in olive oil, salt, and pepper. Arrange the asparagus on a greased baking sheet and then bake for about 20-25 minutes.

The asparagus should be nice and tender when you pull it out of the oven. I then like to top mine with parmesan cheese and leftover crumbled bacon. You can also wrap the asparagus in bacon for an extra special side dish!

19. Roasted Cauliflower

This simple dish can be made with fresh or frozen cauliflower. I usually go with whichever one is the best price or on sale.

I like to clean and trim my fresh cauliflower and cut it into wide steaks or break into bunches. Then toss the cauliflower with melted butter or vegetable oil. Season with whatever seasoning you like and then arrange them on a baking dish.

Pro Tip: Cauliflower has such a mild taste that it is very easy to season with stronger flavors like lemon pepper, steak seasoning, powdered ranch seasoning, or even taco seasoning for a huge burst of flavor.

20. Egg Noodles

This side dish works really well if you plan to make your meatloaf with a brown gravy. I like to boil my egg noodles and then melt in about half a stick of butter.

My kids love egg noodles with just butter and parmesan cheese, but us adults like the noodles with the meatloaf gravy on top! We also like to add fresh mushrooms to our gravy and that works really well on top of egg noodles.

21. Scalloped Corn

This is a fun twist on corn that makes it more like a yummy bubbly casserole. You can start with frozen or canned corn. In a bowl, you will combine 2 eggs, milk, seasonings, and broken saltine or butter crackers.

Add your corn to the mixture and then transfer the whole mixture to a baking dish. This dish bakes very easily next to a meatloaf and normally takes about 40 minutes to set in the center.

The taste is one-part corn bread and one-part creamy corn pudding. Definitely an easy to make side dish for any night of the week!

22. Funeral Potatoes

In the south these are traditionally served at wakes/funerals or left for the family, but you can make these anytime you want! These potatoes are super easy because they utilize a bag of frozen hash browns that you defrost first.

Then in a bowl you will combine sour cream, cream of chicken soup, and butter. Add 2 cups of shredded cheddar cheese and some seasonings like garlic powder and onion powder.

Stir in your defrosted hash brown potatoes and pour the whole thing in a casserole or baking dish. The best part is you top the whole dish with crushed corn flake cereal. The topping gives a slight sweetness and a wonderful crunch!

This potato casserole is then baked in the oven for about 45 minutes which is perfect since a meatloaf typically takes an hour to cook!

23. Wild Rice Pilaf

Wild rice is considered one of the healthier rice options, but I am not a fan of the super long cook time. In a pinch, I love to grab a box of wild rice pilaf at the grocery store.

It is one of the few convenience style items that I buy but I only pick them up when they are on super sale.

Wild rice pilaf is a mix of wild rice, white rice, and seasonings that are made on the stove top. It typically only takes about 20 minutes to make, and you cook it just like a box of Rice-A-Roni. Super easy and really tasty as a side dish for meatloaf!

24. Roasted Sweet Potatoes

Sweet potatoes are one of my favorite side dishes because it goes with almost everything and has a ton of nutrients. You can peel the potatoes or leave the skins on for some extra fiber and antioxidants.

You can slice the sweet potato into rounds or 1-inch chunks and then drizzle the potatoes in oil and seasonings. Arrange the potatoes on a greased baking sheet and bake in the oven for about 45 minutes.

Your total time will vary depending on the thickness of the potato and the number of potatoes. You will know the sweet potatoes are done when they are fork tender!

25. Coleslaw

This tangy cool salad is a perfect pairing to a heavy meatloaf! Instead of sautéing the cabbage you can cut it extremely fine or chop it in a food processor. Mix in some shredded carrots and stir everything in coleslaw dressing.

Coleslaw dressing can be kind of expensive so consider making your own with ingredients you probably already have on hand. For more information, check out “Is it Cheaper to make or buy Coleslaw Dressing?“

I am more of a traditionalist when it comes to coleslaw, but you can also add chopped nuts, dried fruit, or even canned pineapple to yours.

26. Buttery Red Potatoes

This is another simple side dish that comes out so tasty for being so easy. I usually make a ton because everyone asks for seconds at our house.

I start with washed red potatoes and depending on the size I will cut them in half or quarters. I drizzle them with melted butter, fresh chopped herbs or dried herbs like rosemary, thyme, or sage.

I like to place them on a greased baking sheet but make sure to leave enough room to flip them around halfway through baking. These tender red potatoes taste like a loaded herb baked potato!

27. Herbed Couscous

This middle eastern dish is so often overlooked but can be a great addition to meatloaf. They taste like a mix between rice and pasta and can be flavored with almost anything.

You can buy boxes of already seasoned couscous, or you can buy a larger jar that is cheaper per ounce. I love to make couscous and use up any leftovers I have in the fridge like already cooked onions, bell peppers, or mushrooms.

For a classic herbed couscous, I like to use fresh garlic and either a seasoning blend or a mixture of dried seasonings.

28. Potato Salad

This cold side dish is super easy to make ahead of time and just pull of the fridge when you are ready to eat. There are so many flavor combinations that you can do to spice it up or you can go a more traditional style of mayonnaise and mustard.

We love to make a potato salad with ranch dressing instead of mayonnaise and add chopped fresh jalapenos and bacon crumbles. The kids prefer a basic potato salad with sweet relish, mustard, and mayonnaise so I usually end up making them a small amount just for them.

You can also add lots of flavor using seasonings like an herb blend, steak seasoning, or even a lemon pepper for some zest.

29. Brussel Sprouts

Brussel Sprouts are another tasty vegetable that I feel goes really well with beef. I like to steam them and cost in butter and parmesan cheese.

Or if you like yours a little crispy and less squishy, you can bake them in the oven. Occasionally I find fresh Brussel sprouts on a super good deal and other times I use the frozen ones.

Lots of people love the combination of Brussel sprouts and bacon, but you can also season them with fresh lemons or red pepper flakes. A friend of mine swears by cooking them in an air fryer, but I haven’t tried that way yet.

30. Green Peas

I feel like every magazine in the 50s always showed meatloaf being served with green peas. This must mean that it is the classic side dish.

If you want to kick your peas up a notch you can mix them with pearl onions, or even make your own peas and carrots blend.

To me peas will always be best served with lots and lots of butter. I really don’t feel like they need a ton of extra seasoning. We regularly use canned peas and frozen peas. It is actually one of the few vegetables that both my young children will eat every bit of so that is a huge win in my book!

31. Glazed or Brown Sugar Carrots

This is another easy side dish that can be made on the stove top in less than 20 minutes. I like to utilize what I already have on hand, so I start with some butter and then add maple syrup, pancake syrup, brown sugar, or just plain white sugar.

For my area, fresh carrots are so cheap that I rarely buy them frozen or canned. I like to cut them in rounds on the bias or in half moon shapes. Once my butter and sugar is melted, I add the carrots and let them simmer for about 15 minutes.

These carrots are usually a big hit with my kids and guests, but they aren’t really my favorite. I prefer than less sweet and usually add a few drops of sriracha sauce or red pepper flakes to balance out a little heat with the sweetness.

32. Mushroom and Onion Orzo pasta

Orzo pasta is a very small cut of pasta that resembles rice but has a softness like cooked pasta. Instead of boiling and draining like pasta, you actually cook it like rice!

I like to start with 1 cup of orzo pasta and sauté it in a couple tablespoons of butter until golden brown. Then add 2 cups of water or broth and a package of onion soup mix.

Bring the liquid to a boil, and then put the lid on and reduce the heat. Just like rice, the orzo pasta will absorb all the liquid!

For the mushrooms, I sauté fresh sliced ones in the butter before I sauté the pasta. If I am using canned or already cooked mushrooms, I will add them when I add the seasoning.

Once the liquid is absorbed, I fluff the orzo with a fork, and it is ready to eat! So delicious and it is really good leftover too.

33. Fried Apples or Applesauce

My kids love to eat fresh apples all the way up until they don’t, so it never comes to fail I have 1-2 apples left in the bowl that have a few bad spots. Instead of tossing the apples, I peel and cut them up and then sauté them in brown sugar and butter.

You can also add maple syrup or pancake syrup as a sweetener. I have added dried fruits like craisins and raisins to it for something different.

I always plan on using the leftover fried apples for overnight oats, but I rarely ever have any left! You can also just serve apple sauce with your meatloaf for a burst of tangy sweet to help compliment the dense taste of meatloaf.

34. Sauteed or Creamy Spinach

We love to make salads with a bag of fresh spinach, but sometimes we don’t finish it all before it starts to look a little wilty. The perfect way to use up spinach before it goes bad is to sauté it in butter with onions and garlic!

We also recently found recipe where you take sauteed spinach and mix it with cream cheese, sour cream, and parmesan cheese. It tastes almost exactly like hot spinach artichoke dip, and I honestly don’t want to share it with anyone.

35. Sauteed Zucchini, Onion, and Squash

During the summer months, zucchini and yellow squash can be really cheap at the grocery store. If you know anyone that gardens, these are usually items that they have a lot of at least here in the south.

I love to slice the onion, yellow squash, and zucchini into 1/4-inch slices and then sauté in butter with fresh garlic, salt, and pepper. It is so simple yet so flavorful.

If you want to take it to the next level, you can mix your sauteed veggies with a cream sauce/condensed soup and transfer to a baking dish. Top with ritz cracker crumbs and cheddar cheese to make a super easy squash casserole that can bake next to your meatloaf.

36. Succotash

Say goodbye to boring corn and try out this mouthwatering side dish. To make this dish super simple you can start with fresh, canned, or frozen corn. I like to use frozen baby lima beans, diced fresh tomato, diced red bell pepper, and chopped red onion.

I start by sauteeing the onion and red pepper until tender, and then add in the corn and frozen lima beans. I like to add the tomato last so it doesn’t get all smushy.

For seasonings, the traditional ones include paprika, sage, salt, pepper, and finish with chopped fresh parsley. Not only is this dish super colorful but it is full-flavored as well.

37. Gnocchi in Garlic Butter

It may be cheaper to make gnocchi, but I find that it is really tricky and takes a lot of practice, so i start with premade gnocchi from the grocery store.

Gnocchi is basically a little potato dumpling that is boiled and sometimes pan fried after boiled. You can flavor it with many different options or get an already flavored gnocchi.

I like mine boiled and then pan fried with lots of butter and fresh minced garlic. The tangy fresh garlic and the potato just scream tasty.

38. Collard Greens, Turnip Greens, or Mustard Greens

I am grouping these all together because they are all cooked pretty much the same way. You take your cleaned leaves and boil the heck out of them.

For me this is the perfect dish to make in a crockpot on a rainy day. This way they can cook for a long time to get tender, and they make my whole house smell amazing.

You can start with a sauteed onion, a ham hocks, or leftover ham bone for more flavor. I know some people even start with just regular bacon for flavor.

Greens can be served as is, or some like to top with a splash of vinegar. Collard greens and most greens are jam packed with tons of nutrients and vitamins, so I also like to serve them during the wintertime when everyone starts getting colds. Then they are part comfort food and part natural medicine for boosting the immune system.

39. Baked Beans

I know that some people will absolutely hate this, but I cannot make homemade baked beans so I just grab a can of ready-made. Mine have always turned out beyond awful, so why mess with a perfectly good item that tastes so good when someone else makes it.

Sometimes when I make meatloaf, I am so tired after mixing and assembling the meatloaf that I just want simple. So, I open a can of baked beans and warm them on the stove top. Beyond simple and beyond tasty!

40. Green Bean Casserole

This classic holiday side dish is perfect with a meatloaf. I like to start with a couple cans of drained French cut green beans and a can of cream of mushroom soup.

If I have any leftover cooked mushrooms, I will add them in as well for extra flavor. If you are not a fan of mushrooms, you can use cream of chicken or celery and it works that same.

Once my green beans are mixed with the soup, I pour the mixture in a baking dish. You can top with French fried onions, or you can use breadcrumbs, cracker crumbs, or leave it plain. For more information on French fried onions, check out “Can I use expired French Fried Onions?“

41. Italian Roasted Potatoes

I really like being able to put everything in the oven and then go work on something else without having to keep a close on eye on my dinner cooking. Italian roasted potatoes are perfect for this.

I wash and dice my potatoes and then drizzle them in olive oil. I like to use a pack of dry Italian seasoning, but you can actually just coat the potatoes in Italian dressing!

I arrange the potatoes on a sprayed baking sheet and let bake next to my meatloaf. I typically check on them every 20 minutes or so until they are fork tender.

What is a good side for meatloaf?

I am a huge fan of one veggie and one starch next to my meatloaf, but you can do whatever combination you like.

Meatloaf is also a great dinner to serve with bread like cornbread, rolls, or garlic bread since these are typically baked in the oven.

Meatloaf to me is the perfect dinner to make when I am running behind. With a little initial prep work, I can get everything in the oven and then have to finish laundry, help with homework, or meet a deadline.

I hope these alternatives for mashed potato with meatloaf will inspire you to try something new and maybe find a new favorite!

If you are still looking for meal ideas, check out “50 Unique Green Bean Casserole Alternatives” and “Bland Deviled Eggs? 40 ideas to make them better!“