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Here’s your modified recipe:
Ingredients:
For the Meatloaf:
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 egg
- 2 tbsp brown sugar (for glaze)
- 1/2 cup ketchup (for glaze)
- 1/2 tsp salt
- 1/2 cup breadcrumbs
- 1 cup shredded cheddar cheese
- 1/2 lb ground pork (optional for more flavor)
- 1 tbsp mustard (for glaze)
- 2 cloves garlic, minced
- 1/2 cup milk
For the Mashed Potatoes:
- 1/2 cup butter
- 2 cloves garlic, minced (optional)
- 4 large russet potatoes, peeled and cubed
- 1/2 cup heavy cream (or milk)
- Chopped parsley for garnish (optional)
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Meatloaf Mixture: In a large bowl, combine ground beef, ground pork (if using), breadcrumbs, milk, egg, chopped onion, garlic, shredded cheddar cheese, oregano, thyme, salt, and pepper. Mix until everything is evenly incorporated.
- Shape the Meatloaf: Transfer the mixture into a loaf pan, or shape it into a loaf on a baking sheet lined with parchment paper.
- Prepare the Glaze: In a small bowl, mix together ketchup, brown sugar, and mustard. Spread the glaze evenly over the top of the meatloaf.
- Bake the Meatloaf: Place the meatloaf in the preheated oven and bake for 45-60 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest the Meatloaf: Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
- Boil the Potatoes: In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and Mash the Potatoes: Drain the potatoes and return them to the pot. Mash them with a potato masher until smooth.
- Add Butter and Cream: Stir in the butter and heavy cream (or milk) until the potatoes are creamy and fluffy. Add salt, pepper, and garlic (if using) to taste.
- Serve: Spoon the mashed potatoes onto plates and top with slices of the cheesy meatloaf.
