Maple-Bourbon Glazed Pork Meatloaf with Caramelized Mushroom Gravy and Garlic Mashed Potatoes

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil.

Peel and dice 2 pounds of russet potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

While potatoes are cooking, finely dice 1/2 medium onion and mince 2 cloves of garlic.

Clean and slice 8 ounces each of shiitake and portobello mushrooms, removing stems from shiitakes and scraping gills from portobellos.

In a large bowl, combine 1.5 pounds ground pork, 1/2 cup breadcrumbs, 1 large egg, diced onion, 1 clove minced garlic, 1 tablespoon fresh thyme leaves, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined.

Form the meat mixture into a loaf shape (approximately 9×5 inches) on the prepared baking sheet.

In a small bowl, whisk together 2 tablespoons maple syrup and 1 tablespoon bourbon for the glaze.

Brush half the glaze over the meatloaf and bake for 20 minutes.

While the meatloaf is baking, melt 2 tablespoons butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until deeply caramelized, about 10-12 minutes.

Add 1 clove minced garlic to the mushrooms and cook for 30 seconds until fragrant.

Sprinkle 2 tablespoons flour over the mushrooms and stir to coat. Cook for 1 minute, stirring constantly.

Gradually whisk in 1.5 cups beef broth, 1 tablespoon bourbon, 1 tablespoon maple syrup, and 1 teaspoon Worcestershire sauce. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Trim the ends of 12 ounces of green beans. In a medium saucepan, bring water to a boil, add green beans and cook until crisp-tender, about 4-5 minutes. Drain and set aside.

After the meatloaf has baked for 20 minutes, brush with the remaining glaze and continue baking until the internal temperature reaches 160°F (71°C), about 10-15 more minutes.

Drain the cooked potatoes and return to the pot. Add 1 tablespoon butter, 1/2 cup warm milk, and 1 minced garlic clove. Mash until smooth and creamy. Season with salt and pepper to taste.

Allow the meatloaf to rest for 5 minutes before slicing.

Serve sliced meatloaf with garlic mashed potatoes, mushroom gravy, and green beans.