Homemade Meatloaf with Tomato Glaze and Fried Potatoes with Mushrooms and Onions

Preheat the oven to 350°F (175°C).

In a small bowl, combine the milk and lemon juice and let sit for a few minutes to create buttermilk.

In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, garlic, oregano, thyme, salt, and pepper. Add the milk mixture and mix everything together until well combined.

Shape the mixture into a loaf and place it in a baking dish.

In a small bowl, mix all the glaze ingredients and pour it over the meatloaf.

Bake for 45–50 minutes or until the meatloaf reaches an internal temperature of 160°F (71°C).

For the Fried Potatoes with Mushrooms and Onions:

Heat olive oil in a large skillet over medium heat.

Add the sliced potatoes and fry for about 10 minutes, stirring occasionally, until they start to turn golden and crisp.

Add the sliced mushrooms and onions to the pan and cook for an additional 5-7 minutes, until the mushrooms are tender and the potatoes are fully cooked.

Season with salt and pepper, then garnish with fresh parsley.

Serving and Storage Tips: