Oniony Meatloaf with Roasted Onion and Garlic Mashed Potatoes

p>YIELD: 24 servings

3 lbs. yellow onions
2 oz. salted butter
2 tsps. salt
1 tsp. black pepper
4 tsps. dried thyme leaves
4 cups oatmeal
1 ¹ /2 cups 2% milk
¹ /2 cup Italian parsley, minced
6 each eggs
1 ¹ /2 cups ketchup
¹ /4 cup soy sauce
2 Tbsps. beef base
2 Tbsps. garlic, minced
¹ /2 cup steak sauce
4 lbs. lean ground pork
4 lbs. lean ground beef

Mashed potatoes:
4 cups white onions, diced ¹ /4-in.
¹ /2 cup garlic, coarsely chopped
2 Tbsps. olive oil
1 gal. potatoes, peeled, cut in half
1 gal. water
³ /4 cup butter
1 cup sour cream
4 tsps. salt
1 tsp. black pepper

1. FOR THE MEATLOAF: In sauté pan, combine onions, butter, salt, pepper and thyme. Sauté over medium heat about 8 minutes until translucent and just beginning to brown. Remove from heat and set aside to cool slightly.
2. In large bowl, combine oatmeal, milk, parsley, eggs, ketchup, soy sauce, beef base, garlic and steak sauce. Mix well to blend.
3. Add cooled onions to oatmeal mixture and stir well. Add ground meats and mix until well-combined.
4. Divide mixture evenly among four 9-in. x 5-in. loaf pans. Pat down top of loaves to shape. Bake at 350ºF for 50 minutes to 1 hour until internal temperature reads 165ºF. Let sit 15 minutes at room temperature before serving.
5. FOR THE POTATOES: Toss onions, garlic and olive oil together to combine. Place in ovenproof baking dish; cover tightly with foil and bake in 350ºF oven for 45 minutes or until tender. Remove from heat and set aside.
6. Place potatoes and water in large pot and bring to boil over high heat. Reduce to medium heat and cook for 20 to 30 minutes or until tender. Drain well. Do not let cool. Place potatoes, roasted onions and seasonings in mixer bowl. Mash or whip until just fluffy and combined. Do not overbeat. Hold warm for service.

Recipe and photo from National Onion Association.