# What You’ll Need:
→ 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
# How to Make It:
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 combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme. Avoid overmixing to maintain tenderness.
03 - Mold the mixture into a loaf shape on the prepared baking sheet or press into a loaf pan.
04 - In a small bowl, mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar for the glaze. Spread half of the glaze evenly over the meatloaf surface.
05 - Bake meatloaf for 40 minutes. Remove and evenly coat with the remaining glaze.
06 - Continue baking for 20–25 minutes, or until an internal temperature of 160°F (71°C) is reached.
07 - While meatloaf bakes, place potatoes in a large pot, cover with cold water, and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until potatoes are very tender, about 18–20 minutes.
08 - Drain potatoes thoroughly and return to the pot. Add warmed milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy using a potato masher or ricer.
09 - Allow meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes.
