Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1/2 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup warm heavy cream
  • 1 tsp salt
  • 1/2 tsp white pepper

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, soak panko breadcrumbs in whole milk for 5 minutes to create a panade.
  3. In a large mixing bowl, combine the ground beef, soaked panko mixture, diced onion, minced garlic, beaten eggs, salt, black pepper, and dried thyme.
  4. Gently mix ingredients by hand until just combined; avoid overworking the meat. Press the mixture into a 9x5 inch loaf pan.
  5. Bake the meatloaf for 40 minutes.
  6. While the meatloaf is baking, whisk together ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a small bowl.
  7. Remove the loaf from the oven, spread the glaze evenly over the top, and return to the oven for another 15-20 minutes until the internal temperature reaches 160°F (71°C).
  8. While meatloaf finishes, boil cubed potatoes in salted water until fork-tender (approximately 15 minutes).
  9. Drain potatoes well and allow them to steam-dry for 2 minutes.
  10. Mash the potatoes until smooth, then fold in butter, sour cream, and warm heavy cream until creamy.