# Components:
→ Meatloaf
01 - 1 ½ pounds ground beef (80/20 blend preferred)
02 - ½ pound 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 - 1 ½ 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 ½ pounds russet potatoes, peeled and cut into chunks
19 - ½ cup whole milk, warmed
20 - ¼ cup unsalted butter
21 - ½ cup sour cream
22 - 1 ½ teaspoons salt
23 - ½ teaspoon black pepper
# Method:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large mixing bowl, gently combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme until just integrated, 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, blend ketchup, brown sugar, Dijon mustard, and apple cider vinegar for the glaze. Evenly spread half the glaze atop the meatloaf.
05 - Bake for 40 minutes. Remove from oven, coat with remaining glaze, and return to bake for an additional 20–25 minutes, ensuring internal temperature reaches 160°F.
06 - While meatloaf bakes, place potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, then simmer until fully tender, approximately 18–20 minutes.
07 - Drain potatoes thoroughly and return to the pot. Add warmed milk, butter, sour cream, salt, and pepper. Mash until mixture is smooth and creamy.
08 - Allow meatloaf to rest for 10 minutes before slicing. Present portions accompanied by the mashed potatoes.
