# What You Need:
→ Meatloaf
01 - 1.5 lbs 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
→ Meatloaf 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
# Directions:
01 - Preheat oven to 350°F and 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 combined; avoid 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, mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half the glaze evenly over the meatloaf.
05 - Bake the meatloaf for 40 minutes at 350°F.
06 - Remove meatloaf from oven, spread remaining glaze on top, then return to oven for an additional 20 to 25 minutes or until internal temperature reaches 160°F.
07 - While the meatloaf bakes, place potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil, reduce to simmer, and cook until tender, about 18 to 20 minutes.
08 - Drain potatoes thoroughly, return to pot, then add warmed milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
09 - Let the meatloaf rest for 10 minutes before slicing. Serve alongside mashed potatoes.
