# Components:
→ Meatloaf
01 - 1.5 lbs ground beef (80/20 blend preferred)
02 - 0.5 lbs ground pork
03 - 1 cup breadcrumbs
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 large eggs
07 - 0.5 cup whole milk
08 - 0.33 cup ketchup
09 - 2 tablespoons Worcestershire sauce
10 - 2 teaspoons Dijon mustard
11 - 1.5 teaspoons salt
12 - 1 teaspoon black pepper
13 - 1 teaspoon dried thyme
→ Meatloaf Glaze
14 - 0.5 cup ketchup
15 - 2 tablespoons brown sugar
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon apple cider vinegar
→ Mashed Potatoes
18 - 2.5 lbs russet potatoes, peeled and chunked
19 - 0.5 cup whole milk, warmed
20 - 0.25 cup unsalted butter
21 - 0.5 cup sour cream
22 - 1.5 teaspoons salt
23 - 0.5 teaspoon black pepper
# Preparation Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment or lightly grease a loaf pan.
02 - Mix ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme in a large bowl. Stir gently until just combined to avoid toughening.
03 - Form mixture into a loaf on the prepared pan. Combine glaze ingredients in a small bowl and spread half over the shaped meatloaf.
04 - Bake 40 minutes at 350°F. Remove from oven, apply remaining glaze, then continue baking 20 to 25 minutes more until internal temperature reaches 160°F.
05 - While meatloaf bakes, place potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil, then simmer for 18 to 20 minutes until tender.
06 - Drain potatoes and return to pot. Add warm milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
07 - Allow meatloaf to rest 10 minutes before slicing. Serve alongside mashed potatoes.
