# Components:
→ Meatloaf
01 - 1 lb 8 oz ground beef (80/20 blend recommended)
02 - 8 oz ground pork
03 - 1 cup breadcrumbs
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 large eggs
07 - ½ cup whole milk
08 - ⅓ cup ketchup
09 - 2 tablespoons Worcestershire sauce
10 - 2 teaspoons Dijon mustard
11 - 1½ teaspoons salt
12 - 1 teaspoon black pepper
13 - 1 teaspoon dried thyme
→ Meatloaf Glaze
14 - ½ cup ketchup
15 - 2 tablespoons brown sugar
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon apple cider vinegar
→ Mashed Potatoes
18 - 2 lbs 8 oz russet potatoes, peeled and cut into chunks
19 - ½ cup whole milk, warmed
20 - ¼ cup unsalted butter
21 - ½ cup sour cream
22 - 1½ teaspoons salt
23 - ½ teaspoon black pepper
# Method:
01 - Preheat oven to 350°F. Prepare a loaf pan by greasing it or line a baking sheet with parchment paper.
02 - In a large bowl, gently mix ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme until just combined.
03 - Form the mixture into a loaf and place onto the prepared baking sheet or into the loaf pan.
04 - In a small bowl, combine ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half of this glaze over the meatloaf.
05 - Bake for 40 minutes, then remove from oven and spread remaining glaze over the top.
06 - Return to oven and bake for an additional 20 to 25 minutes, or until internal temperature reaches 160°F.
07 - Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, then bring to a boil. Reduce heat and simmer until tender, about 18 to 20 minutes.
08 - Drain potatoes and return to pot. Add warmed milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
09 - Allow meatloaf to rest for 10 minutes before slicing. Serve alongside the mashed potatoes.
