# Ingredients:
→ Meatloaf
01 - 1.5 pounds ground beef (80/20 blend recommended)
02 - 0.5 pounds 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
→ Meatloaf 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 pounds russet potatoes, peeled and cut into chunks
19 - 0.5 cup whole milk, warmed
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 - Set the oven to 350°F and line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme in a large bowl; mix gently until just incorporated.
03 - Shape the mixture into a loaf on the prepared baking sheet or press into a loaf pan.
04 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl; spread half the glaze over the meatloaf.
05 - Bake the meatloaf for 40 minutes at 350°F.
06 - Remove from oven, spread remaining glaze over the top, and continue baking for 20 to 25 minutes more, or until the internal temperature reaches 160°F.
07 - While meatloaf bakes, place potatoes in a pot, cover with cold water, add 1 teaspoon salt, bring to a boil, reduce heat, and simmer until tender, about 18 to 20 minutes.
08 - Drain potatoes and return to the pot; add warmed milk, butter, sour cream, salt, and pepper, and mash until smooth and creamy.
09 - Allow meatloaf to rest for 10 minutes before slicing; serve alongside the mashed potatoes.
