Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Make sure the rack is in the center so the cheese doesn't burn too quickly.
  2. In a large bowl, combine 1/2 cup milk and panko breadcrumbs. Let them soak for 5 minutes. Note: This creates the panade, which is the secret to a tender meatloaf.
  3. Fold in the ground beef, diced onion, minced garlic, beaten egg, Worcestershire sauce, salt, black pepper, and dried thyme. Mix by hand until just combined. Stop as soon as it's mixed to avoid a tough, dense texture.
  4. Press the meat mixture evenly into the bottom of your 9x13 inch baking dish. Bake for 30 minutes.
  5. While the meat is in the oven, put your cubed potatoes in a pot of salted water. Boil for 15 minutes until they are fork tender and slide off the fork easily.
  6. Drain the potatoes well. Mash them with butter, sour cream, 1/4 cup milk, and garlic powder until smooth.
  7. Remove the meatloaf from the oven. Spread the mashed potatoes in an even layer over the meat. Sprinkle the shredded cheddar cheese across the top.
  8. Return the dish to the oven for an additional 15-20 minutes until the cheese is golden brown and bubbling.
  9. Garnish with fresh parsley and let it rest for 5-10 minutes before slicing.