# What You Need:
→ Meatloaf
01 - 1.5 lbs ground beef (80/20 blend recommended)
02 - 0.5 lb ground pork
03 - 1 cup breadcrumbs
04 - 1 medium onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 large eggs
07 - 0.5 cup whole milk
08 - 2 tbsp Worcestershire sauce
09 - 1 tbsp Dijon mustard
10 - 1 tsp salt
11 - 0.5 tsp black pepper
12 - 2 tbsp fresh parsley, chopped (optional)
→ Glaze
13 - 0.5 cup ketchup
14 - 2 tbsp brown sugar
15 - 1 tbsp apple cider vinegar
→ Mashed Potatoes
16 - 2 lbs Yukon Gold potatoes, peeled and cut into chunks
17 - 4 tbsp unsalted butter
18 - 0.5 cup whole milk, warmed
19 - 0.25 cup heavy cream, warmed
20 - 1 tsp salt
21 - 0.5 tsp black pepper
22 - Fresh chives, chopped (optional)
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Line a loaf pan with parchment paper or grease it lightly.
02 - In a large bowl, gently mix ground beef, ground pork, breadcrumbs, diced onion, minced garlic, eggs, milk, Worcestershire sauce, Dijon mustard, salt, black pepper, and parsley until just combined to avoid toughness.
03 - Transfer mixture into prepared loaf pan, shaping it evenly and firmly.
04 - Combine ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread half of the glaze evenly over the meatloaf's surface.
05 - Bake for 45 minutes at 350°F.
06 - Remove meatloaf, spread remaining glaze on top, then bake for an additional 15 to 20 minutes until the internal temperature reaches 160°F.
07 - While meatloaf bakes, place potatoes in a pot, cover with cold water, add a pinch of salt, bring to boil, then simmer for 15 to 20 minutes until fork tender.
08 - Drain potatoes and return to pot. Add butter, warm milk, heavy cream, salt, and pepper; mash until smooth and creamy. Adjust seasoning as needed.
09 - Allow meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes, garnished with chopped chives if desired.
