# What you'll need:
→ Meatloaf
01 - 1.5 lbs ground beef (80/20 blend)
02 - 0.5 lbs ground pork
03 - 1 cup breadcrumbs
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2/3 cup whole milk
07 - 2 large eggs
08 - 2 tbsp Worcestershire sauce
09 - 1 tbsp Dijon mustard
10 - 2 tbsp ketchup
11 - 1.5 tsp salt
12 - 0.5 tsp black pepper
13 - 2 tbsp fresh parsley, chopped
→ Glaze
14 - 0.5 cup ketchup
15 - 2 tbsp brown sugar
16 - 1 tbsp apple cider vinegar
→ Mashed Potatoes
17 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
18 - 4 tbsp unsalted butter
19 - 0.5 cup whole milk, warmed
20 - 1/4 cup heavy cream, warmed
21 - 1.5 tsp salt, plus more to taste
22 - 0.5 tsp white pepper (optional)
# How to make it:
01 - Preheat the oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, gently mix ground beef, ground pork, breadcrumbs, onion, garlic, milk, eggs, Worcestershire sauce, Dijon mustard, ketchup, salt, black pepper, and parsley until just combined.
03 - Transfer the mixture to the prepared loaf pan and shape it evenly into a loaf.
04 - In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar. Spread half of this glaze evenly over the meatloaf.
05 - Bake the meatloaf for 40 minutes. Remove from oven, spread the remaining glaze on top, then return to bake for another 15 to 20 minutes until the internal temperature reaches 160°F. Let rest for 10 minutes before slicing.
06 - Place peeled potato chunks in a large pot, cover with cold water, add 1.5 teaspoons salt, bring to a boil, then simmer until tender, about 15 to 18 minutes.
07 - Drain potatoes thoroughly. Return to pot and add butter, warmed milk, and cream. Mash until smooth and creamy; season with additional salt and white pepper to taste.
08 - Plate slices of the meatloaf alongside a generous serving of creamy mashed potatoes.
