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Ingredients
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Meat Loaf
Side 1 — Mashed Potatoes
Side 2 — Roasted Vegetables
Side 3 — Simple Green Salad
Method
Meat Loaf
- 1
Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper; alternatively shape the loaf on a rimmed baking sheet with a shallow foil collar. Brush or rub 1 tsp olive oil in the pan if using.
- 2
Soak breadcrumbs
In a small bowl, combine 0.5 cup milk with 0.75 cup breadcrumbs. Let sit 2–3 minutes until breadcrumbs absorb milk and become mushy.
- 3
Sauté onions
Heat a small skillet over medium heat (or use cold raw onion if preferred). Add 1 tsp olive oil (if desired) and sauté 0.75 cup finely chopped onion for 3–4 minutes until softened and translucent. Add 2 tsp minced garlic during the last 30 seconds and cook until fragrant. Remove from heat and let cool slightly.
- 4
Mix meatloaf
In a large bowl combine 1.25 lb ground beef, 0.25 lb ground pork, soaked breadcrumbs, sautéed onion and garlic, 1 large egg, 1 tbs Worcestershire sauce, 1 tsp Dijon mustard, 2 tbs chopped parsley, 1.25 tsp salt and 0.5 tsp black pepper. Use clean hands or a fork to gently mix until just combined — avoid overworking to keep loaf tender.
- 5
Shape and top
Transfer mixture to prepared loaf pan or form into a loaf on the baking sheet. Smooth the top and brush with about 1/4 cup ketchup. For a glaze, mix remaining 1/4 cup ketchup with 2 tbs brown sugar and 1 tsp apple cider vinegar; spread evenly over the top.
- 6
Bake
Place loaf in oven and bake at 375°F (190°C) for 50–60 minutes, or until internal temperature reaches 160°F (71°C). During the last 10–15 minutes, check glaze: if it’s browning too fast, tent with foil.
- 7
Rest and slice
Remove meatloaf from oven, let rest in pan 10 minutes to set juices, then turn out onto a cutting board. Slice and serve warm.
Mashed Potatoes
- 8
- 9
Mash and finish
Drain potatoes well and return to warm pot off heat for a minute to allow steam to escape. Add 2 tbs butter, 0.5 cup milk (warmed slightly if possible), 0.75 tsp salt and 0.25 tsp black pepper. Mash with a potato masher or ricer to desired texture. Taste and adjust seasoning. Keep warm until serving.
Roasted Vegetables
- 10
Preheat and prepare vegetables
While oven is preheating to 375°F (190°C) for the meatloaf, toss 2 medium carrots (cut), 2 cups broccoli florets, and 1/2 red bell pepper (sliced) with 2 tbs olive oil, 0.5 tsp garlic powder, 0.5 tsp salt and 0.25 tsp black pepper in a bowl.
- 11
Roast
Spread vegetables in a single layer on a rimmed baking sheet. Roast in the oven (you can place them on a rack above the meatloaf or on a separate rack) for 18–22 minutes until vegetables are tender and edges caramelize. If placing above the meatloaf, check after 18 minutes to avoid overcooking; total oven time will overlap with meatloaf baking.
- 12
Finish
Remove from oven, taste and adjust seasoning with a little extra salt or a squeeze of lemon if desired. Keep warm until serving.
Green Salad
- 13
Assemble salad
In a large bowl combine 4 cups mixed salad greens, 0.5 cup halved cherry tomatoes and 0.5 cup thinly sliced cucumber.
- 14
Dress and toss
In a small bowl whisk 1 tbs olive oil with 1 tsp red wine vinegar (or lemon juice), 0.25 tsp salt and 1/8 tsp black pepper. Drizzle dressing over salad just before serving and toss to coat.