# Components:
→ Meatloaf
01 - 1.5 lb ground beef (80/20 blend)
02 - 0.5 lb 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 lb 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
# Method steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment 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 without overmixing.
03 - Form mixture into a loaf on the baking sheet or press evenly into the loaf pan.
04 - Whisk ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl; spread half over meatloaf.
05 - Bake meatloaf for 40 minutes in preheated oven.
06 - Remove meatloaf, spread remaining glaze over top, then bake 20 to 25 minutes more until internal temperature reaches 160°F.
07 - Place potatoes in a pot, cover with cold water, add 1 tsp salt, bring to boil, reduce heat and simmer until tender, approximately 18 to 20 minutes.
08 - Drain potatoes, return to pot, and add warmed milk, butter, sour cream, salt, and pepper; mash until creamy.
09 - Let meatloaf rest for 10 minutes, slice, and serve alongside mashed potatoes.
