Classic Homestyle Meatloaf with Rustic Chive-Sour Cream Smashed Potatoes

1. Prep and Preheat

Place the oven rack in the middle position and preheat the oven to 350°F (175°C). Prepare a rimmed baking sheet with aluminum foil and set a wire rack inside. Fold a piece of heavy-duty foil into a 10x6-inch rectangle, place it on half of the rack, and perforate with holes using a skewer at 1/2-inch intervals. Mist the rack and foil with vegetable oil spray.

2. Sauce Mix

In a small bowl, whisk together the ketchup, brown sugar, and 4 teaspoons of cider vinegar until well combined.

3. Meatloaf Mixture

In a large bowl, combine 1/2 cup milk, 1/4 cup chives, the beaten egg, Dijon mustard, Worcestershire sauce, garlic powder, dried thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix in the crushed saltines. Add the meatloaf mix and knead until thoroughly blended.

4. Shape and Glaze

Shape the meat mixture into a 9x5-inch loaf on the prepared foil rectangle. Brush the top with half of the ketchup mixture.

5. Initial Bake

Arrange the potatoes around the meatloaf on the rack. Bake for 45 minutes.

6. Second Glaze

Apply the remaining ketchup mixture to the meatloaf and continue baking until the internal temperature reaches 160°F (71°C) and the potatoes are fork-tender, about 15 to 25 minutes more.

7. Broil for Finish

Switch the oven to broil and brown the meatloaf and potatoes until they have a nicely caramelized exterior, roughly 5 minutes.

8. Rest and Mash

Remove the pan from the oven. Let the meatloaf rest on a cutting board for 10 minutes. Meanwhile, mash the potatoes coarsely, leaving some chunks for texture.

9. Sour Cream Infusion

In a separate bowl, warm the sour cream and the remaining 3/4 cup of milk in the microwave for about 1 minute. Gently fold this warm mixture into the mashed potatoes with the remaining 1/4 cup chives, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.