# 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 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 chunked
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:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, mix ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme gently until just combined.
03 - Form mixture into a loaf on the prepared baking sheet or press into the loaf pan.
04 - In a small bowl, combine ketchup, brown sugar, Dijon mustard, and apple cider vinegar.
05 - Spread half the glaze over the meatloaf and bake 40 minutes. Remove, apply remaining glaze, then continue baking 20 to 25 minutes until internal temperature reaches 160°F.
06 - Place potatoes in a pot, cover with cold water, add 1 teaspoon salt, bring to boil, then simmer 18 to 20 minutes until tender.
07 - Drain potatoes and return to pot. Add warmed milk, butter, sour cream, salt, and pepper; mash until smooth and creamy.
08 - Let meatloaf rest 10 minutes before slicing. Serve alongside mashed potatoes.
