Meatloaf and mashed potatoes

Ingredients

• 680g ground beef (80/20)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 eggs, beaten
• 60ml whole milk
• 60g breadcrumbs
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 3 tbsp ketchup (for glaze)
• 1 tbsp brown sugar (for glaze)
• 900g russet potatoes, peeled and quartered
• 85g unsalted butter
• 120ml warm heavy cream
• salt and black pepper to taste

Steps

1. 1

   1. Preheat oven to 175°C. Sauté the onion in a splash of oil over medium heat for 5 minutes until soft, add the garlic and cook 1 minute more, then let cool slightly.

2. 2

   2. In a large bowl, combine the ground beef, sautéed onion and garlic, eggs, milk, breadcrumbs, Worcestershire sauce, tomato paste, thyme, paprika, salt, and pepper — mix until just combined, do not overwork.

3. 3

   3. Shape the mixture into a loaf on a lined baking tray, stir together the ketchup and brown sugar, then spread the glaze evenly over the top and sides.

4. 4

   4. Bake for 55–65 minutes until the internal temperature reaches 70°C and the glaze is deeply caramelized, then rest for 10 minutes before slicing.

5. 5

   5. While the meatloaf rests, boil the potatoes in salted water until completely tender, about 20 minutes, then drain thoroughly.

6. 6

   6. Mash the potatoes with butter and warm cream until smooth and creamy, season generously with salt and pepper, then plate a thick slice of meatloaf alongside a generous mound of mash.