# Components:
→ Meatloaf
01 - 1 1/2 pounds ground beef (80/20 blend recommended)
02 - 1/2 pound ground pork
03 - 1 cup breadcrumbs
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/3 cup ketchup
09 - 2 tablespoons Worcestershire sauce
10 - 2 teaspoons Dijon mustard
11 - 1 1/2 teaspoons salt
12 - 1 teaspoon black pepper
13 - 1 teaspoon dried thyme
→ Meatloaf Glaze
14 - 1/2 cup ketchup
15 - 2 tablespoons brown sugar
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon apple cider vinegar
→ Mashed Potatoes
18 - 2 1/2 pounds russet potatoes, peeled and cut into chunks
19 - 1/2 cup whole milk, warmed
20 - 1/4 cup unsalted butter
21 - 1/2 cup sour cream
22 - 1 1/2 teaspoons salt
23 - 1/2 teaspoon black pepper
# Method:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and dried thyme in a large bowl. Mix gently until just incorporated.
03 - Form mixture into a loaf on the prepared baking sheet or press into the loaf pan. Stir together ketchup, brown sugar, Dijon mustard, and apple cider vinegar for glaze. Spread half the glaze on top.
04 - Bake for 40 minutes. Remove from oven, spread remaining glaze, and bake for an additional 20–25 minutes, until internal temperature reaches 160°F.
05 - While meatloaf bakes, place potatoes in a large pot and cover with cold water; add 1 teaspoon salt. Bring to a boil, lower heat, and simmer until very tender, about 18–20 minutes.
06 - Drain potatoes well. Return to pot and add warm milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
07 - Let meatloaf rest for 10 minutes before slicing. Serve slices with mashed potatoes.
