# What You Need:
→ Meatloaf
01 - 1 1/2 lbs ground beef (80/20 blend recommended)
02 - 1/2 lb ground pork
03 - 1 medium onion, finely diced
04 - 2 garlic cloves, minced
05 - 1 cup fresh breadcrumbs
06 - 1/2 cup whole milk
07 - 2 large eggs
08 - 1/3 cup ketchup
09 - 2 tbsp Worcestershire sauce
10 - 2 tsp dried Italian herbs (oregano, basil, thyme blend)
11 - 1 1/2 tsp kosher salt
12 - 1/2 tsp ground black pepper
→ Meatloaf Glaze
13 - 1/3 cup ketchup
14 - 2 tbsp brown sugar
15 - 1 tbsp Dijon mustard
→ Mashed Potatoes
16 - 2 lbs Yukon Gold potatoes, peeled and chopped
17 - 1/2 cup whole milk, warmed
18 - 4 tbsp unsalted butter
19 - 1/2 tsp kosher salt
20 - 1/4 tsp ground white or black pepper
# How To Make:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, gently combine ground beef, ground pork, onion, garlic, breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, dried herbs, salt, and pepper until just mixed.
03 - Form the mixture into an 8x4 inch loaf on the baking sheet or press into the loaf pan. Mix ketchup, brown sugar, and Dijon mustard for glaze; spread half over the meatloaf.
04 - Bake for 40 minutes at 375°F.
05 - Remove from oven, spread remaining glaze on top, then return to bake for 20 more minutes or until internal temperature reaches 160°F.
06 - Place peeled potatoes in a large pot, cover with cold salted water, bring to a boil and simmer until tender, about 15–18 minutes.
07 - Drain potatoes well; return to pot and mash with warm milk, butter, salt, and pepper until smooth and creamy.
08 - Let meatloaf rest for 10 minutes before slicing and serve alongside mashed potatoes.
