Classic Meatloaf with Roasted Potatoe

For the Meatloaf:

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1 1/2 lbs ground beef (80/20 is ideal): The balance of fat and lean meat makes for a moist and flavorful meatloaf.

1 small onion, finely chopped: Adds savory depth to the meat mixture.

2 cloves garlic, minced: Provides aromatic richness.

1 cup breadcrumbs: These help hold the meatloaf together while keeping it tender.

1/4 cup milk: Adds moisture to the meatloaf.

1 large egg: Helps bind the ingredients together.

1 tablespoon Worcestershire sauce: Adds umami flavor and depth.

1 tablespoon Dijon mustard: Provides a subtle tangy kick.

1 teaspoon dried oregano: Adds a touch of herbal flavor.

1 teaspoon salt: Enhances all the flavors.

1/2 teaspoon black pepper: Balances out the seasoning.

1/4 cup ketchup (for the glaze): Sweetens and glazes the meatloaf.

2 tablespoons brown sugar (for the glaze): Adds sweetness and helps caramelize the glaze.

1 tablespoon apple cider vinegar (for the glaze): Brings a touch of acidity to balance the sweetness.

For the Roasted Potatoes:

1 1/2 lbs baby potatoes, halved: These small potatoes roast beautifully, becoming crispy on the outside and soft on the inside.

2 tablespoons olive oil: Adds richness and helps crisp up the potatoes.

1 teaspoon garlic powder: Enhances the savory flavor of the potatoes.

1 teaspoon dried thyme: Provides an earthy, aromatic flavor that complements the potatoes.

Salt and pepper, to taste: Season to your liking.

Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.