Classic Meatloaf with Buttery Potatoes (Printable Version)

# What You Need:

→ Meatloaf

01 - 900 g ground beef (80/20 preferred)
02 - 1 cup breadcrumbs
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 large eggs
06 - ½ cup whole milk
07 - 2 tbsp ketchup
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp dried thyme or Italian seasoning
10 - 1 tsp salt
11 - ½ tsp black pepper

→ Glaze

12 - ⅓ cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp apple cider vinegar or Dijon mustard

→ Buttery Mashed Potatoes

15 - 1.2 kg Yukon Gold or Russet potatoes, peeled and cubed
16 - 60 g unsalted butter
17 - 120 ml whole milk or cream (warm)
18 - Salt and white pepper, to taste

# Steps to Follow:

01 - Preheat oven to 175°C (350°F). Line a loaf pan or baking tray with parchment paper or lightly grease.
02 - In a large bowl, combine all meatloaf ingredients and mix gently with your hands until just combined — do not overmix.
03 - Form the mixture into a loaf shape and place in prepared pan or tray.
04 - In a small bowl, mix glaze ingredients and spread evenly over the top of the meatloaf.
05 - Bake for 55–65 minutes, or until internal temperature reaches 70°C (160°F). Let rest 10 minutes before slicing.
06 - Place potatoes in a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
07 - Drain potatoes and return to the pot. Add butter and mash until smooth. Stir in warm milk or cream. Season with salt and pepper to taste.
08 - Serve thick slices of meatloaf with a generous scoop of mashed potatoes on the side.

# Additional Notes:

01 - Add ½ cup finely grated carrot or zucchini to the meatloaf for extra moisture and nutrition.
02 - For fluffier potatoes, use a potato ricer instead of a masher.
03 - Leftover meatloaf makes great sandwiches!

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