Retro Recipes: Classic Meatloaf with Mashed Potatoes
By: Leah Rodrigues
Published: October 11, 2014

After a hard day, all you need is a comforting meal, like meatloaf with mashed potatoes, to set you straight again.  This simple and straightforward recipe is a classic and echoes the days of diners.  The key to keeping your meatloaf moist is to use a a ground beef with a higher fat content.  I like to use 10 or 20 percent lean ground beef for my meatloaf.  Also, the glaze helps to layer flavor during the cooking process so each bite taste better than the last.  Serve this meal with roasted carrots and mashed potatoes.
Meatloaf
	1 1/2 pounds ground beef (20 percent lean)
	1 teaspoon salt
	1/2 teaspoon freshly ground black pepper
	1 teaspoon smoked paprika
	1 teaspoon onion powder
	2 garlic cloves, finely minced 
	1 egg
	3/4 cup soft bread crumbs
	1/2 cup milk
	3 tablespoons steak sauce
	2 tablespoons meatloaf glaze
	Preheat oven to 350 degrees Fahrenheit and lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
	In a large bowl, combine ground beef, salt, black pepper, paprika, onion powder and minced garlic and mix by hand. Add the egg, steak sauce, glaze, and milk. Finally, add the bread crumbs.
	Press the meat mixture into your loaf pan and shape. Brush with the meatloaf glaze.  
	Bake in the preheated oven for one hour, or until cooked through. Every 15 minutes or so, baste the meatloaf with the glaze.  Let stand for 5 to 10 minutes before serving.  
 Meatloaf Glaze
1/2 cup ketchup
	2 tablespoons Dijon mustard
	1 tablespoon balsamic vinegar
	2 teaspoons Worcestershire sauce
	1 teaspoon soy sauce
	1/4 teaspoon hot sauce
	In a small bowl, add all the ingredients and whisk together until well-combined. Taste and adjust seasoning if needed.
Garlic Mashed Potatoes 
	1/2 pounds Russet potatoes, peeled and quartered 
	1 head of garlic
	1/4 cup whole milk
	1/2 cup Sour Cream
	2 tablespoons butter
	Salt and freshly ground black pepper to taste
Preheat the oven at 400°F. Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil and salt. Wrap the head in aluminum foil and roast for 1 hour. Allow to cool completely. As soon as it's not too hot to handle, squeeze out the softened garlic cloves. Finely mince three medium cloves. Set aside.
	Cook potatoes in boiling water until they are tender when pierced with a fork. Drain the liquid from the potatoes and return the potatoes to low heat to dry out any excess moisture remaining. Scoop the sour cream and milk into the bottom of the pan with the potatoes and allow to heat. Add butter and roasted garlic and whip potatoes with electric mixer until light, smooth and fluffy. Season with salt and pepper.