# Components:
→ Meatloaf
01 - 1.5 pounds ground beef (80/20 blend recommended)
02 - 0.5 pounds 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 pounds russet potatoes, peeled and cut into chunks
19 - 0.5 cup warmed whole milk
20 - 0.25 cup unsalted butter
21 - 0.5 cup sour cream
22 - 1.5 teaspoons salt
23 - 0.5 teaspoon black pepper
# Directions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large mixing bowl, gently mix ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and dried thyme until just combined without overmixing.
03 - Form the mixture into a loaf shape on the prepared baking sheet or press it firmly into the loaf pan.
04 - In a small bowl, combine ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half of this glaze evenly over the meatloaf.
05 - Bake the meatloaf for 40 minutes in the preheated oven.
06 - Remove the meatloaf from the oven, spread the remaining glaze on top, then return it to bake for an additional 20 to 25 minutes or until the internal temperature reaches 160°F.
07 - While the meatloaf bakes, place potatoes in a large pot with cold water and 1 teaspoon salt. Bring to a boil, then simmer until tender, about 18 to 20 minutes.
08 - Drain the potatoes and return them to the pot. Add warmed milk, butter, sour cream, salt, and black pepper. Mash until smooth and creamy.
09 - Let the meatloaf rest for 10 minutes before slicing. Serve alongside the creamy mashed potatoes.
