# Ingredient list:
→ Meatloaf
01 - 1.5 lbs ground beef (80/20 blend recommended)
02 - 0.5 lb 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 cut into chunks
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
# Step-by-Step Guide:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine ground beef, ground pork, breadcrumbs, finely chopped onion, minced garlic, eggs, whole milk, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and dried thyme. Mix gently until just combined, avoiding overmixing.
03 - Form the mixture into a loaf shape on the prepared baking sheet or press evenly into the loaf pan.
04 - In a small bowl, stir together 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 at 350°F.
06 - Remove the meatloaf from the oven, spread the remaining glaze on top, and return to bake for an additional 20 to 25 minutes until the internal temperature reaches 160°F.
07 - While baking, place peeled potato chunks in a large pot and cover with cold water. Add 1 teaspoon salt, bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 18 to 20 minutes.
08 - Drain potatoes thoroughly and return them to the pot. Add warmed whole milk, unsalted butter, sour cream, salt, and black pepper. Mash until smooth and creamy.
09 - Let the meatloaf rest for 10 minutes before slicing. Serve warm alongside the mashed potatoes.
