# 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 chopped
05 - 2 cloves garlic, minced
06 - 2 large eggs
07 - 0.5 cup whole milk
08 - 3 tbsp ketchup
09 - 2 tsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 tsp salt
12 - 0.5 tsp black pepper
→ Glaze
13 - 0.33 cup ketchup
14 - 2 tbsp brown sugar
15 - 1 tbsp Dijon mustard
→ Mashed Potatoes
16 - 2 lbs russet 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 - Salt, to taste
21 - White pepper, to taste
# How to Make It:
01 - Preheat the oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, mix ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, thyme, salt, and black pepper until just combined. Avoid overmixing.
03 - Shape the mixture into a loaf and transfer it to the prepared loaf pan.
04 - In a small bowl, combine ketchup, brown sugar, and Dijon mustard. Spread half of the glaze evenly over the meatloaf.
05 - Bake the meatloaf for 45 minutes at 350°F.
06 - Remove the meatloaf from the oven, spread the remaining glaze on top, then return to bake for an additional 20 to 25 minutes, or until the internal temperature reaches 160°F.
07 - Meanwhile, place potatoes in a large pot, cover with cold salted water, bring to a boil, then reduce heat and simmer until tender, about 15 to 20 minutes.
08 - Drain the potatoes and return them to the pot. Add butter, warm milk, and cream. Mash until smooth and creamy. Season with salt and white pepper to taste.
09 - Let the meatloaf rest for 10 minutes before slicing. Serve alongside the mashed potatoes.
