# What You'll Need:
→ Meatloaf
01 - 1.5 lbs ground beef (80/20 blend recommended)
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
→ 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 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 teaspoons salt
23 - 0.5 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large mixing 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 on the prepared baking sheet or press it into the loaf pan.
04 - In a small bowl, combine ketchup, brown sugar, Dijon mustard, and apple cider vinegar for the glaze. Spread half over the meatloaf.
05 - Bake for 40 minutes, then remove from oven and spread the remaining glaze over the top. Return to oven and bake for an additional 20–25 minutes until internal temperature reaches 160°F.
06 - While meatloaf bakes, place potatoes in a pot and cover with cold water. Add 1 teaspoon salt, bring to a boil, then simmer until tender, about 18–20 minutes.
07 - Drain potatoes and return to pot. Add warmed milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
08 - Allow meatloaf to rest for 10 minutes before slicing. Serve alongside mashed potatoes.
