For the Meatloaf:

1½ lbs ground beef (80–85% lean)

1 cup breadcrumbs (or crushed crackers)

½ cup milk

1 small onion, finely chopped

2 garlic cloves, minced

2 eggs

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 tsp salt

½ tsp black pepper

½ tsp dried thyme (optional)

Topping:

⅓ cup ketchup

1 tbsp brown sugar

1 tsp mustard (yellow or Dijon)

For the Mashed Potatoes:

2 lbs russet or Yukon gold potatoes, peeled and cubed

4 tbsp (½ stick) unsalted butter

½ cup milk (more as needed)

¼ cup sour cream (optional)

Salt and pepper, to taste

Chopped chives or parsley (optional, for garnish)

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Prepare the meatloaf: Preheat oven to 375°F (190°C). In a bowl, soak breadcrumbs in milk for 5 minutes. Add ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix gently until just combined. Shape into a loaf or transfer to a loaf pan.
Add the topping: Mix ketchup, brown sugar, and mustard. Spread evenly over the top of the meatloaf.
Bake: Bake 55–65 minutes, or until the internal temperature reaches 160°F (71°C). Let rest 5–10 minutes before slicing.
Make the mashed potatoes: While the meatloaf bakes, boil cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain, then mash with butter, milk, and sour cream (if using). Season with salt and pepper and adjust consistency with extra milk if needed.
Serve: Plate slices of meatloaf with a generous serving of mashed potatoes. Garnish potatoes with chives or parsley and enjoy warm.

Mix gently to avoid overworking the meat, which keeps the meatloaf tender.

Use a mix of beef and pork for richer flavor.

Add grated carrots or bell peppers for extra moisture and nutrition.

Try barbecue sauce instead of ketchup for a smoky twist.

Make mashed potatoes creamier with heavy cream or extra butter.