# What You Need:
→ 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 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:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and thyme. Mix gently until just combined without overmixing.
03 - Form the mixture into a loaf shape on the prepared baking sheet or press into the loaf pan.
04 - In a small bowl, stir ketchup, brown sugar, Dijon mustard, and apple cider vinegar until combined. Spread half the glaze over the meatloaf.
05 - Bake meatloaf for 40 minutes in the preheated oven.
06 - Remove meatloaf from oven, spread remaining glaze over top, and bake an additional 20 to 25 minutes until internal temperature reaches 160°F.
07 - While meatloaf bakes, place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 18 to 20 minutes. Drain thoroughly.
08 - Return drained potatoes to pot. Add warm milk, butter, sour cream, salt, and black pepper. Mash until smooth and creamy.
09 - Allow meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes.
