6 - 8
for the meatloaf:
1 1/2 cups lean ground beef
2 cups 1/4-inch diced white bread
1/3 cup finely diced onion
1 large clove garlic, minced
1/2 cup BBQ sauce (or ketchup)
1 Tbs Dijon mustard
1 large egg
1 Tbs fresh chopped thyme (optional but good)
3/4 cup half and half
salt and pepper to taste
for the mashed potatoes:
2-3 pounds potatoes, peeled and cubed
water to cover potatoes
8-10 ounces sliced mushrooms
approx. 2 Tbs olive oil
salt and pepper top taste
approx. 1 - 1 1/2 cups sour cream
Preheat the oven to 350 degrees.
Add 1 1/2 pounds of lean ground beef to a large mixing bowl and add 2 cups of 1/4-inch diced white bread, add 1/3 cup finely diced onion, 1 large minced clove of garlic, add 1/2 cup barbecue sauce or ketchup, add 1 Tbs Dijon mustard, 1 large egg, 1 Tbs chopped fresh thyme, add 3/4 cup half and half and add a little salt and pepper to taste and mix to combine.
Then transfer it to a 9 x 5-inch loaf pan and place it onto the center rack of a preheated 350 degree oven.
That will take about 1 hour to 1 hour and 15 minutes to bake and, after giving it a half hour head start, toss 10-ounces of sliced mushrooms with olive oil and salt and pepper to taste on a large baking tray and place that into the oven as well.
Once the mushrooms are in the oven, cook 2 - 3 pounds of peeled and cubed potatoes in a pot on the stovetop in just enough water to cover.
Pull the mushrooms out of the oven when they're done and, when the potatoes are cooked through, drain them really well and then mash them with enough sour cream to give them a good mashed potato consistency, fold the cooked mushrooms in and put a lid on top to keep them warm.
Use a thermometer to make sure the meatloaf is 160 degrees in the center when it's done.
Serve with gravy or a little bottled barbecue sauce.