# What You’ll Need:
→ Meatloaf
01 - 1 ½ pounds ground beef (80/20 blend recommended)
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
# Step-by-Step Guide:
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, whole milk, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and dried thyme until just incorporated.
03 - Shape meat mixture into a loaf on the prepared baking sheet or press into loaf pan. Mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl; brush half of this glaze over the shaped loaf.
04 - Bake loaf for 40 minutes. Remove from oven, coat with remaining glaze, and return to oven. Bake another 20–25 minutes, or until internal temperature reaches 160°F (71°C).
05 - While meatloaf cooks, place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt; bring to a boil, then simmer until potatoes are very tender, about 18–20 minutes.
06 - Drain potatoes thoroughly and return to pot. Add warmed whole milk, unsalted butter, sour cream, ½ teaspoon black pepper, and remaining salt. Mash until smooth and creamy.
07 - Allow meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes immediately.
