# 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 - In a large mixing bowl, gently combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme until just incorporated.
03 - Shape mixture into a loaf on the prepared baking sheet or press into the loaf pan.
04 - In a small bowl, mix together ketchup, brown sugar, Dijon mustard, and apple cider vinegar.
05 - Spread half the glaze over the meatloaf. Bake for 40 minutes.
06 - Remove meatloaf from oven, coat with remaining glaze, and return to oven for an additional 20–25 minutes until the internal temperature reaches 160°F.
07 - While meatloaf bakes, place potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, then simmer until very tender, approximately 18–20 minutes.
08 - Drain potatoes thoroughly and return to the pot. Add warm milk, butter, sour cream, salt, and pepper; mash until smooth and creamy.
09 - Allow meatloaf to rest for 10 minutes prior to slicing. Serve alongside mashed potatoes.
