# 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 tablespoons Worcestershire sauce
10 - 2 teaspoons Dijon mustard
11 - 1.5 teaspoons salt
12 - 1 teaspoon black pepper
13 - 1 teaspoon dried thyme
→ Glaze
14 - 0.5 cup ketchup
15 - 2 tablespoons brown sugar
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon apple cider vinegar
→ Mashed Potatoes
18 - 2.5 lbs russet potatoes, peeled and cut into chunks
19 - 0.5 cup warmed whole milk
20 - 0.25 cup unsalted butter
21 - 0.5 cup sour cream
22 - 1.5 teaspoons salt
23 - 0.5 teaspoon black pepper
# Directions:
01 - Preheat the oven to 350°F and prepare 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.
03 - Form the mixture into a loaf shape on the baking sheet or press it firmly into the loaf pan.
04 - In a small bowl, mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half of this glaze evenly over the meatloaf.
05 - Bake in the preheated oven for 40 minutes.
06 - Remove the meatloaf, spread the remaining glaze on top, and bake an additional 20 to 25 minutes or until the internal temperature reaches 160°F.
07 - Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a boil, then simmer for 18–20 minutes until tender.
08 - Drain potatoes and return to pot. Add warm milk, butter, sour cream, salt, and pepper, then mash until smooth and creamy.
09 - Allow the meatloaf to rest for 10 minutes before slicing. Serve alongside the mashed potatoes.
