Meatloaf with mashed potato filling

Ingredients:

Mashed potatoes

• 450 g of potatoes (about 2 medium tubers), wash with a brush
• 55g unsalted butter, room temperature, cut into pieces
• 1/3 cup sour cream
• 2 tsp finely chopped fresh chives

Meatloaf

• 0.5 tbsp. breadcrumbs
• 2 tablespoons extra-virgin olive oil
• Half a medium onion, diced
• 2 cloves garlic, crushed
• 2 tsp dried oregano
• 1.1 kg of ground meat for meatloaf (or a mixture of pork and ground beef)
• 1/3 tbsp. grated parmesan
• 2 tsp Worcestershire sauce
• 2 large eggs, lightly beaten

Glaze

• 0.5 cups ketchup
• 1 teaspoon dark brown sugar
• 1 teaspoon apple cider vinegar

Green peas

• 450 g of green peas
• 2 tablespoons unsalted butter
• Unsalted butter, room temperature, for serving
• Coarsely ground black pepper, for serving

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with foil.
2. Mashed potatoes:
   
   Prick each potato several times with a fork and microwave until tender, about 15 minutes (or according to your microwave's potato settings). Cool until the potatoes are handled with a towel, about 2 minutes. Cut each potato in half, scoop out the flesh with a spoon, and peel off the skin. Mash the potatoes and butter in a medium bowl until smooth, then stir in the sour cream, chives, and salt. Set aside.
3. Meatloaf:
   
   Toast the breadcrumbs in a dry skillet over medium heat until golden brown and fragrant, about 1 minute. Transfer to a large bowl and set aside. Add the olive oil, onion, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the skillet and cook, stirring, until the onion is soft, 8 minutes. Let cool slightly. Add the onion mixture to the breadcrumbs along with the ground beef, Parmesan, and Worcestershire sauce. Mix gently. Add the eggs and mix thoroughly with the meat mixture.
4. Transfer half of the meat mixture to the prepared baking sheet and carefully form it into a 30 x 7 cm rectangle. Carefully make a 1 cm deep well down the center. Spoon the mashed potatoes into the well. Take a quarter of the remaining meat mixture and gently smooth it out with your palms. Spoon the meat mixture over half the mashed potatoes. Repeat with the remaining meat mixture until the potatoes are completely covered.
5. Glaze:
   
   Combine ketchup, brown sugar, and vinegar in a small bowl. Brush the glaze evenly over the meatloaf. Bake until the internal temperature in the center of the meatloaf reaches 160°F (71°C), about 45 minutes. While the meatloaf is baking, cook the green peas according to package directions. Toss with butter and season with salt and pepper to taste. Keep warm. Slice the meatloaf and serve with butter, black pepper, and green peas.