Homestyle Meatloaf with Garlic Mashed Potatoes and Honey-Glazed Carrots

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease a 9x5 inch loaf pan.

Peel and finely dice 1 medium yellow onion. Peel and mince 4 cloves of garlic, setting aside half for the mashed potatoes.

In a large bowl, combine 1.5 pounds ground beef, diced onion, half the minced garlic, 3/4 cup breadcrumbs, 1 large egg, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Mix the ingredients with clean hands until just combined, being careful not to overmix which can make the meatloaf tough.

Shape the mixture into a loaf approximately 9x5 inches on the prepared baking sheet, or press into the loaf pan.

In a small bowl, mix together the glaze: 2 tablespoons ketchup, 2 tablespoons brown sugar, and 1 tablespoon dijon mustard.

Spread half the glaze over the top of the meatloaf, reserving the rest for later.

Bake the meatloaf for 40 minutes.

While the meatloaf is baking, wash, peel, and cut 2 pounds of russet potatoes into 1-inch cubes.

Place the potato cubes in a large pot, add 1 teaspoon salt, and cover with cold water by about 1 inch.

Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.

Meanwhile, wash, peel, and cut 1 pound of carrots into 1/4-inch diagonal slices.

In a medium saucepan, add the sliced carrots and cover with water. Bring to a boil, then reduce heat and simmer until tender but still firm, about 10-12 minutes.

After 40 minutes of baking, remove the meatloaf from the oven and spread the remaining glaze over the top.

Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C).

Drain the cooked potatoes and return them to the hot pot. Add 3 tablespoons butter, the remaining minced garlic, 1/2 cup milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Mash the potatoes with a potato masher or fork until smooth and creamy. Cover to keep warm.

Drain the carrots and return them to the saucepan. Add 1 tablespoon butter, 2 tablespoons honey, and a pinch of salt.

Cook the carrots over medium heat, gently stirring until glazed and heated through, about 3-4 minutes.

Let the meatloaf rest for 5 minutes before slicing.

Finely chop 2 tablespoons fresh parsley.

Serve slices of meatloaf with garlic mashed potatoes and honey-glazed carrots, garnished with chopped parsley.