# Ingredients:
→ 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. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large mixing bowl, gently combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and thyme without overmixing.
03 - Form the mixture into a loaf on the prepared baking sheet or press into the loaf pan. Mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar to create the glaze, then spread half over the meatloaf.
04 - Bake for 40 minutes. Remove from oven, spread remaining glaze evenly over the top.
05 - Return to oven and bake an additional 20 to 25 minutes, or until the internal temperature reaches 160°F.
06 - Place potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce heat to simmer and cook until tender, approximately 18 to 20 minutes.
07 - Drain potatoes well, return to pot, add warm 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.
