Classic Meatloaf with Mashed Potatoes and Fried Cabbage

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the ground beef, diced green bell pepper, 1 diced onion, and minced garlic.

To the meat mixture, add Worcestershire sauce, Italian seasoning, seasoning blend, 1/4 cup of ketchup, and salt.

Add the crushed saltine crackers and Italian breadcrumbs to the bowl.

Using your hands, gently mix all ingredients until just combined. Be careful not to overmix.

Transfer the mixture to a loaf pan and shape it into a loaf.

Cover the loaf pan with aluminum foil and bake for 45 minutes.

While the meatloaf bakes, prepare the glaze by whisking together the remaining 1 cup of ketchup and the brown sugar in a small bowl.

Also while the meatloaf bakes, prepare the side dishes. For the potatoes, place the peeled and chopped potatoes in a pot, cover with salted water, and boil until fork-tender.

For the cabbage, cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the remaining 1/2 diced onion to the bacon fat and sauté until softened.

Add the chopped cabbage to the pot. Season with black pepper and pour in the chicken broth. Stir, cover, and cook until the cabbage is tender to your liking.

After 45 minutes, carefully remove the meatloaf from the oven and drain off any excess grease.

Spread the ketchup and brown sugar glaze evenly over the top of the meatloaf.

Return the meatloaf to the oven, uncovered, and bake for an additional 15 minutes.

Drain the cooked potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until creamy.

Stir the cooked bacon bits back into the tender cabbage.

Let the meatloaf rest for a few minutes before slicing. Serve with the mashed potatoes and fried cabbage.