# Components:
→ Meatloaf
01 - 1.5 lbs ground beef (80/20 blend)
02 - 0.5 lbs ground pork
03 - 1 cup breadcrumbs
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 large eggs
07 - 0.5 cup whole milk
08 - 0.33 cup ketchup
09 - 2 tbsp Worcestershire sauce
10 - 2 tsp Dijon mustard
11 - 1.5 tsp salt
12 - 1 tsp black pepper
13 - 1 tsp dried thyme
→ Meatloaf Glaze
14 - 0.5 cup ketchup
15 - 2 tbsp brown sugar
16 - 1 tbsp Dijon mustard
17 - 1 tbsp apple cider vinegar
→ Mashed Potatoes
18 - 2.5 lbs russet potatoes, peeled and chunked
19 - 0.5 cup whole milk, warmed
20 - 0.25 cup unsalted butter
21 - 0.5 cup sour cream
22 - 1.5 tsp salt
23 - 0.5 tsp black pepper
# Directions:
01 - Set oven to 350°F and line a baking sheet with parchment paper or lightly grease a loaf pan.
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. Avoid overmixing.
03 - Shape the mixture into a loaf on the prepared baking sheet or press evenly into the loaf pan.
04 - In a small bowl, mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar to make the glaze. Spread half over the meatloaf.
05 - Bake the meatloaf for 40 minutes. Remove from oven and spread the remaining glaze evenly on top.
06 - Return meatloaf to oven and bake an additional 20 to 25 minutes until the internal temperature reaches 160°F.
07 - While meatloaf bakes, place potatoes in a large pot with cold water and 1 tsp salt. Bring to a boil, then simmer until tender, about 18 to 20 minutes.
08 - Drain potatoes and return to pot. Add warm milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
09 - Allow meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes.
