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‍By: Clint Maples, VP of Security • Show: The Hidden Skill of Elite CISOs
Makes: 6 servings • Prep: 20 min • Cook: 60–70 min • Total: 80–90 min • Difficulty: Easy/Moderate
Tags: Classic American, Comfort Food, Family Dinner, Meal-Prep Friendly

A rich, homestyle meatloaf with a caramelized tangy glaze, perfectly sliceable structure, and ultra-creamy mashed potatoes — the kind of comforting dish that fuels tough conversations about risk, resilience, and why every cyber team deserves a good meal.

Equipment

• 9x5-inch loaf pan
• Large mixing bowl
• Skillet (for sautéed aromatics)
• Sheet pan (to catch drips)
• Medium pot
• Potato masher or ricer
• Parchment paper (optional)
• Measuring cups/spoons
• Whisk

Ingredients

Meatloaf Base

• 1 ½ lbs ground beef (80% lean works best)
• 1 medium onion, finely diced
• 1 celery stalk, finely diced
• 1 carrot, finely grated
• 3 garlic cloves, minced
• 2 eggs
• ¾ cup breadcrumbs (or crushed Ritz crackers for Southern flair)
• ½ cup milk
• 2 Tbsp Worcestershire sauce
• 2 Tbsp ketchup
• 1 Tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp black pepper

Glaze

• ½ cup ketchup
• 2 Tbsp brown sugar
• 1 Tbsp apple cider vinegar
• 1 tsp Dijon mustard

Mashed Potatoes

• 2 lbs Yukon Gold potatoes, peeled & cubed
• 4 Tbsp butter
• ½–¾ cup milk or cream (it doesn't have to be warm!)
• 1–1½ tsp kosher salt (to taste)
• Freshly ground black pepper
• Optional but HIGHLY recommended: roasted garlic, chives, or sour cream

Mise en Place (Do this first)

• Dice onion + celery; grate carrot; mince garlic.
• Whisk together glaze ingredients in a small bowl.
• Preheat oven to 350°F (175°C).
• Peel and cube potatoes; place in cold salted water.
• Prep loaf pan with parchment for easy removal.

Method

1. Sauté aromatics (5–7 min)

Warm a drizzle of oil in a skillet over medium heat. Add onion, celery, carrot, and garlic with a pinch of salt. Cook until softened and lightly golden. Cool slightly.

2. Build the meatloaf mixture (3–4 min)

In a large bowl combine:

• ground beef + pork
• sautéed vegetables
• breadcrumbs or crushed crackers
• eggs
• milk
• Worcestershire, ketchup, mustard
• smoked paprika, thyme, salt, pepper

Mix gently with your hands until just combined — don’t overwork.

3. Shape & glaze (2–3 min)

Transfer mixture to loaf pan. Press firmly to remove air pockets.
Smooth the top and brush a thick layer of glaze across the entire surface.

4. Bake (55–65 min)

Place loaf pan on a sheet tray.
Bake at 350°F until internal temperature reaches 160°F (71°C).
Brush with more glaze halfway through for extra caramelization.
Rest 10–15 minutes before slicing.

Mashed Potatoes

5. Boil the potatoes (12–15 min)

Bring salted water to a boil. Cook potatoes until easily pierced.

6. Mash & finish (3–5 min)

Drain and return potatoes to the pot.
Add butter first; mash until melted.
Slowly add warm milk/cream until smooth and fluffy.
Season with salt and pepper; fold in garlic or chives if using.

Finish & Serve

Slice the meatloaf into thick, clean slices.
Plate next to a generous scoop of mashed potatoes.
Spoon extra glaze over the top.
Serve hot — ideally with Clint telling a story about cybersecurity lessons learned the hard way.

Pro Tips (from Clint)

• Don’t overmix. Gentle mixing = tender meatloaf. Overworking = dense brick.
• Resting matters. Slice too soon and juices run everywhere — let it set.
• Cracker crumbs > breadcrumbs. Ritz or Saltines add buttery richness.
• Glaze generously. A thick glaze layer = glossy, sticky, irresistible top.
• Warm dairy for mashed potatoes. Prevents gluey texture.

Make-Ahead, Storage & Reheat

• Make-ahead: Mix loaf and refrigerate up to 24 hours.
• Storage: Keeps 3–4 days refrigerated.
• Reheat: 300°F oven, covered, 10–12 minutes; or pan-sear slices in butter.
• Freezer: Freeze whole loaf (baked or unbaked) up to 2 months.

Substitutions & Variations

• All beef: Skip pork; add 1 Tbsp extra Worcestershire for depth.
• Spicy version: Mix 1–2 tsp hot sauce into glaze.
• Cheeseburger loaf: Add ½ cup shredded cheddar to the meat mix.
• Low-carb: Use almond flour instead of breadcrumbs.
• BBQ style: Swap glaze for your favorite BBQ sauce.

Allergen & Dietary Notes

• Contains eggs, dairy, and gluten unless modified.
• Gluten-free adaptable (use GF crackers/breadcrumbs).
• Nut-free.

Pairings

Drink: Sweet tea, bourbon smash, or sparkling water with lime.
Sides: Green beans, roasted carrots, sautéed collards, or simple arugula salad.
Dessert: Peach cobbler or banana pudding — because why not?