Home-Style Glazed Meatloaf with Garlic Mashed Potatoes and Roasted Broccoli

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Finely dice 1/2 yellow onion. Mince 2 cloves of garlic for the meatloaf and 2 cloves for the potatoes.

In a large bowl, combine 1 pound ground beef, diced onion, 2 minced garlic cloves, 1/2 cup breadcrumbs, 1 beaten egg, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano.

Mix gently with your hands until just combined, being careful not to overmix.

Shape the meat mixture into a loaf (approximately 8x4 inches) and place on the prepared baking sheet.

In a small bowl, whisk together 1/4 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 1 teaspoon apple cider vinegar to make the glaze.

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

Wash 1 pound small yellow potatoes and cut any larger ones in half so they're all roughly the same size.

Place potatoes in a large pot and cover with cold water. Add 1/2 teaspoon salt.

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

While potatoes are cooking, place the meatloaf in the preheated oven and bake for 35-40 minutes.

Prepare the broccoli by washing 12 ounces of broccoli florets and patting them dry.

In a bowl, toss broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

After the meatloaf has baked for 20 minutes, spread the remaining glaze over it.

On another baking sheet, spread the seasoned broccoli in a single layer.

Place the broccoli in the oven with the meatloaf and roast for the final 15-20 minutes of the meatloaf's cooking time.

When the potatoes are tender, drain them and return to the pot.

Add 2 tablespoons butter and 2 minced garlic cloves to the hot potatoes. Mash with a potato masher until smooth and creamy.

Remove the meatloaf when it reaches an internal temperature of 160°F (71°C). Let it rest for 5-10 minutes before slicing.

While the meatloaf rests, finish the broccoli by squeezing juice from 1/2 lemon over it and sprinkling with 1/4 cup grated parmesan cheese.

Return broccoli to the oven for 2-3 minutes until cheese is slightly melted.

Slice the meatloaf into 6 pieces (2 per serving).

Serve each plate with 2 slices of meatloaf, a portion of garlic mashed potatoes, and roasted broccoli.