# 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
# Directions:
01 - Preheat oven to 350°F (175°C). 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, pepper, and dried thyme until just combined.
03 - Form mixture into a loaf on the prepared baking sheet or press into loaf pan.
04 - In a small bowl, mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar for the glaze. Spread half the glaze over meatloaf.
05 - Bake meatloaf for 40 minutes.
06 - Remove meatloaf from oven, spread remaining glaze evenly over top, and return to oven. Bake an additional 20 to 25 minutes, or until an internal temperature of 160°F (71°C) is reached.
07 - While meatloaf bakes, add potatoes to a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Cook until potatoes are very tender, 18 to 20 minutes.
08 - Drain potatoes thoroughly and return to pot. Add warmed milk, unsalted butter, sour cream, remaining salt, and black pepper. Mash until smooth and creamy.
09 - Allow meatloaf to rest for 10 minutes before slicing. Serve slices with mashed potatoes.
