1. Prepare the Meatloaf:
First, preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to ensure your meatloaf doesn’t stick.
In a large bowl, I combined 1 lb (450g) ground beef, 1 cup breadcrumbs, and 1/4 cup milk. Then, I added 1/2 chopped onion, 2 cloves garlic (minced), 2 eggs, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried thyme. I mixed everything together until it was fully combined and the texture was firm but not too dense.
Next, I placed the mixture into the prepared loaf pan, shaping it into a loaf. For extra flavor, I made a quick topping by mixing 1/4 cup ketchup and 1 tablespoon brown sugar in a small bowl. I spread this sweet-savory glaze over the top of the meatloaf before placing it in the oven.
I baked the meatloaf for about 60-70 minutes, or until the internal temperature reached 160°F (70°C). Once done, I let it rest for about 10 minutes before slicing, so the juices could redistribute, and it wouldn’t fall apart.
2. Make the Mashed Potatoes:
While the meatloaf was baking, I turned my attention to the mashed potatoes. I peeled and diced 4-5 medium potatoes and boiled them in salted water for about 15-20 minutes, or until they were fork-tender.
Once the potatoes were done, I drained them and returned them to the pot. Then, I added 1/4 cup milk, 3 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon pepper. I mashed everything until it was smooth and creamy. The creamy mashed potatoes were the perfect complement to the savory meatloaf!
3. Add the Topping:
When the meatloaf was done baking, I added a final touch to make it even more indulgent. I sprinkled 1 cup of grated cheddar cheese over the top of the meatloaf and returned it to the oven for another 5-7 minutes, or until the cheese had melted into a gooey, golden layer. This step took the dish to a whole new level – the melted cheese added a rich, savory flavor that was just perfect.
4. Serve:
After the cheese melted, I took the meatloaf out of the oven, sliced it into thick, juicy pieces, and plated it alongside a generous scoop of mashed potatoes. To finish it off, I garnished the plate with some freshly chopped parsley for a pop of color and an extra touch of flavor.
