Classic Glazed Meatloaf with Mashed Potatoes and Green Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Glazed Meatloaf

1. Preheat the oven to 350°F. 10 min
2. Finely dice the yellow onion and mince the 2 garlic cloves. 5 min
3. In a small bowl, combine ½ cup plain breadcrumbs with ¼ cup whole milk and let soak for 2 minutes. 3 min
4. In a large bowl, mix the soaked breadcrumbs with the diced onion, minced garlic, 1 lightly beaten egg, 1 tablespoon Worcestershire sauce, 2 tablespoons ketchup, ½ teaspoon dried thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper until combined. 4 min
5. Add 1½ pounds of 80/20 ground beef to the bowl and mix with your hands just until everything is evenly incorporated — do not overwork. 3 min
6. Shape the meat mixture into a 9×5-inch loaf on a rimmed baking sheet or press it into a 9×5-inch loaf pan. 2 min
7. Whisk together 3 tablespoons ketchup, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar in a small bowl to make the glaze. 2 min
8. Spread half the glaze evenly over the top of the loaf and bake at 350°F for 40 minutes. 40 min
9. Spread the remaining glaze over the loaf and bake for an additional 15 minutes, until the internal temperature reaches 160°F and the glaze is set and caramelized. 15 min
10. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing into 4 portions and serving. 10 min

Creamy Mashed Potatoesbase

1. Peel the 2 pounds of russet potatoes and cut them into 1-inch chunks. 8 min
2. Place the potato chunks in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. 10 min
3. Reduce to a steady boil and cook until the potatoes are completely tender when pierced with a fork, about 18 minutes. 18 min
4. While the potatoes boil, warm ½ cup whole milk in a small saucepan over low heat until steaming, then remove from heat. 4 min
5. Timing-sensitive step. Drain the potatoes thoroughly, return them to the pot over low heat for 1 minute to drive off excess moisture, then remove from heat. 2 min
6. Add 3 tablespoons unsalted butter to the hot potatoes and mash until the butter is melted and no large lumps remain. 3 min
7. Pour in the warmed milk gradually, mashing and stirring until the potatoes are smooth and creamy, then season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. 3 min

Buttered Green Beansside

1. Trim the stem ends from 12 ounces of fresh green beans and mince 1 garlic clove if using. 5 min
2. Bring a large pot of salted water to a boil, add the green beans, and cook for 4 minutes until just tender-crisp. 7 min
3. Timing-sensitive step. Drain the beans and immediately transfer them to a skillet over medium heat with 1 tablespoon unsalted butter; add the minced garlic (optional) and toss for 1 minute until fragrant and coated. 2 min
4. Season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper and serve immediately.