# 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
→ 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 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 tsp salt
23 - 0.5 tsp black pepper
# Method:
01 - Preheat the oven to 350°F. 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 - Form the mixture into a loaf shape on the prepared baking sheet or press it evenly into the loaf pan.
04 - In a small bowl, combine ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half of this glaze evenly over the meatloaf.
05 - Bake the meatloaf for 40 minutes at 350°F.
06 - Remove the meatloaf from the oven, spread the remaining glaze on top, then return to the oven and bake for an additional 20 to 25 minutes or until the internal temperature reaches 160°F.
07 - Meanwhile, place potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil, reduce to a simmer and cook until tender, approximately 18 to 20 minutes.
08 - Drain potatoes well and return them to the pot. Add warm milk, butter, sour cream, salt, and pepper. Mash until creamy and smooth.
09 - Allow the meatloaf to rest for 10 minutes before slicing. Serve alongside the mashed potatoes.
