Instructions

Meatloaf

1. 1

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

   350°F (175°C)Equipment: baking sheet, parchment paper, 9x5-inch loaf pan
2. 2

   Combine the breadcrumbs and lactose-free milk in a small bowl. Let the mixture sit for 5 minutes until the breadcrumbs absorb the milk completely and form a thick paste. This is called a panade—it's key to a moist meatloaf.

   Tip: This panade technique keeps the meatloaf moist and tender
3. 3

   Add the ground beef, soaked breadcrumbs, eggs, garlic-infused oil, salt, pepper (if using), and thyme to a large mixing bowl.

   Equipment: large mixing bowl
4. 4

   Mix gently with your hands or a wooden spoon just until combined, about 30-45 seconds. Stop as soon as you don't see streaks of egg—overworking makes the meatloaf tough.

   Tip: Overworking the meat results in a tough, dense loaf
5. 5

   Transfer the meat mixture to your prepared pan. Shape into an even loaf about 9 inches long and 5 inches wide if using a baking sheet, or press gently into the loaf pan without packing it down.

6. 6

   Whisk together the ketchup, brown sugar, and Worcestershire sauce in a small bowl until the sugar dissolves. Spread half of this glaze evenly over the top of the meatloaf.

   Equipment: small bowl, pastry brush
7. 7

   Bake for 45 minutes until the meatloaf begins to brown and pull away from the edges of the pan.

   350°F (175°C)
8. 8

   Remove from the oven and spread the remaining glaze over the top in an even layer.

9. 9

   Return to the oven and bake for 15 more minutes, until the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer inserted into the thickest part.

   160°F (71°C)Equipment: instant-read thermometer
10. 10

    Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute and prevents the slices from falling apart.

    Tip: This rest period is essential—cutting too soon means crumbly slices

Mashed Potatoes

11. 11

    Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water.

    Equipment: large pot
12. 12

    Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-18 minutes, until the potatoes are fork-tender and break apart easily when pierced.

13. 13

    Drain the potatoes thoroughly in a colander and return them to the hot pot. Let them sit for 1 minute to steam off excess moisture.

    Equipment: colander
14. 14

    Add the butter to the potatoes and mash with a potato masher until mostly smooth with just a few small lumps remaining.

    Equipment: potato masher
15. 15

    Pour in the lactose-free milk and add the salt. Continue mashing until the potatoes reach your desired consistency—creamy and fluffy, not gluey. Taste and adjust salt as needed.

    Tip: Stop mashing when creamy—overmashing makes gluey potatoes
16. 16

    Serve slices of meatloaf over the mashed potatoes, with extra glaze spooned on top if desired.