Glazed Umami Beef Meatloaf with Garlic-Chive Mash and Balsamic Roasted Brussels Sprouts

Preheat your oven to 375°F (190°C). Prepare the vegetables: Wash 2 lbs Russet potatoes and 1 lb Brussels sprouts. Peel the potatoes and cut them into 1-inch chunks. Trim the woody ends off the Brussels sprouts and slice them in half lengthwise. Mince 6 cloves of garlic and finely dice 1 medium yellow onion. Finely chop 1 small bunch of fresh chives.

In a small skillet, heat 1 tbsp oil over medium heat. Add the diced yellow onion and 1/3 of the minced garlic (about 2 cloves). Sauté for 8-10 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Remove from heat and let cool for 5 minutes.

Prepare the panade: In a large mixing bowl, combine 0.5 cup panko breadcrumbs and 0.25 cup whole milk. Let the mixture sit for 5 minutes until it forms a soft paste; this ensures the meatloaf stays moist.

To the panade bowl, add the 1.5 lbs raw ground beef, the cooled caramelized onion and garlic mixture, 1 large egg, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp salt, and 1 tsp black pepper. Using your hands, gently mix the ingredients until just combined. Do not overwork the meat, as this will make the loaf tough.

Line a baking sheet with parchment paper. Shape the beef mixture into a 9x5 inch rectangular loaf on the sheet. Place the meatloaf in the oven and bake for 30 minutes.

While the meatloaf begins to bake, toss the halved Brussels sprouts on a separate baking sheet with 1 tbsp oil, 0.5 tsp salt, and 0.5 tsp pepper. Place them in the oven on a lower rack once the meatloaf has been cooking for 10 minutes (they will roast for 25-30 minutes total).

Prepare the umami glaze: In a small bowl, whisk together 0.5 cup ketchup, 2 tbsp light brown sugar, 1 tbsp Dijon mustard, and 1 tbsp balsamic vinegar until smooth.

After the meatloaf has baked for 30 minutes, remove it briefly. Brush 3/4 of the glaze mixture generously over the top and sides of the loaf. Return the meatloaf to the oven for another 15-20 minutes until the internal temperature reaches 160°F (71°C) and the glaze is sticky and bubbling.

While the meat and sprouts finish, place the potato chunks in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.

Drain the potatoes and return them to the pot. In a small saucepan or microwave, warm the remaining 0.25 cup milk and 4 tbsp butter with the remaining minced garlic. Pour the warm mixture over the potatoes and mash until smooth. Fold in the chopped chives and season with salt and pepper to taste.

Remove the Brussels sprouts from the oven. While still hot, drizzle them with the remaining 1 tbsp balsamic vinegar and toss to coat. The residual heat will cook off the harshness of the vinegar, leaving a sweet and tangy finish.

Remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute so the loaf doesn't fall apart when sliced. Slice into thick portions and serve alongside the garlic-chive mash and roasted sprouts.