PREP: Mise the recipe ahead of time.

1. Make the meatloaf mix:

• Using the large holes of a box grater, grate the step 1 onion into a bowl.
• Mince the garlic and add it to the bowl.
• Mince the step 1 parsley and add it to the bowl.
• Beat the egg until its yolk and white are well combined. If using an extra-large or larger egg, pour about 1 tsp of the beaten egg into a small container and refrigerate it for another use. Add the remaining egg into the bowl with the onion and garlic.
• Add the step 1 ketchup, mustard, Worcestershire sauce, sage, thyme, and pepper to the bowl and stir until all ingredients are combined.
• Crumble the ground beef and ground pork into the bowl.
• Sprinkle the meat with the step 1 salt, and then sprinkle the breadcrumbs on top of it.
• Use your hand to mix and knead the mixture together, working it well to combine the ingredients. Use the “catcher’s mitt” technique (explained in the cooking lesson section of this recipe post) to compact the meat and force out any air pockets.
• Evaluate the seasoning by breaking off a small morsel of the mix and cooking it in a small sauté pan or in a microwave oven, and then tasting it. If necessary, add more salt or more of the other seasonings to your taste.

2. Form the meatloaf:

• Obtain a 3 x 5-inch disposable aluminum loaf pan for each portion. (Example: for 2 servings, you need 2 pans.)
• Cut a 5 x 12-inch rectangle of parchment for each pan, and fit it down into the pan leaving overhang on each long side (as illustrated in the cooking lesson section of this recipe post).
• Pack an even portion of the meatloaf mixture into each pan, making the top surface slightly concave.
• Fold down the edges of the parchment to cover the top surface of each pan, and then cover the top of each loaf pan with doubled aluminum foil.

3. Fabricate the potato:

• Peel the potato and cut it into rough 1-inch dice. Immerse the potato in cold water: if prepping ahead, place in a container; or if cooking immediately, place in a saucepan.

4. Grate the cheese.

5. If using whole squash, fabricate it:

• Thoroughly wash the zucchini and yellow squash and trim off the ends, but don’t peel them.
• Fabricate the solid parts of the zucchini and yellow squash into long julienne shapes, using a mandoline, spiralizer, or by hand with a chef knife. Discard the seedy, pulpy interior. (Refer to the cooking lesson section of this recipe post for illustrations.) Alternatively, halve the squashes, scrape out their seeds, and slice into crescent shapes.
• If prepping ahead, combine the two squashes in a plastic bag with a folded paper towel in the bottom.

6. Assemble the remaining ingredients.

HOLD: Refrigerate all ingredients up to 4 days.

COOK! Finish and plate your dinner.

7. Par-bake the meatloaf:

• Preheat an oven to 350°F.
• Place the meatloaves on a sheet tray lined with aluminum foil and place it in the oven. Bake for 30 minutes or to an internal temperature of 150°F.
• Rest the meatloaf on the back of the stove until ready to assemble.

8. Make the mashed potatoes:

• Drain the potatoes, place in a saucepot, add cold water to cover by ½ inch, and add the step 8 salt.
• Bring to a brisk simmer and cook, uncovered, about 8 minutes until a knife pierces a potato chunk with little resistance. Be careful not to overcook the potatoes.
• Pour the cooking water off of the potatoes, using a perforated spoon to hold them back. Leave a little less than ¼ inch of water in the bottom of the pan.
• Add the butter to the potatoes. Use a handheld electric mixer to whip the potatoes into a purée. Don’t over-mix. When the potatoes are almost smooth, whip in the half-and-half. The consistency of the potatoes should be thick enough to hold a shape. Season with additional salt and optional white pepper.
• Cover the pan and hold warm on the back of the stove.

9. Make the gravy:

• Drain the drippings from the meatloaf pans into a small saucepan, using a spatula to hold back each meatloaf. Bring the drippings to a simmer and stir constantly, scraping the bottom of the pan, until the liquid reduces away and the fat begins to sizzle.
• Stir in the flour and cook, stirring constantly, for about 1 minute to make a tan-colored roux.
• Whisk in the stock in a thin stream to avoid lumping. Bring to a lively simmer and cook, stirring occasionally, for 8 to 10 minutes until the gravy thickens to a nappé consistency (thick enough to coat a spoom but thin enough to flow on a plate), and no raw flour taste remains.
• Stir in the HP sauce and optional ketchup, and season with salt.

10. Assemble and finish baking the meatloaf:

• Raise the oven temperature to 450°F.
• Remove the aluminum foil from the meatloaf pans and fold back the parchment.
• Use a plastic spatula to fold the cheese into the potatoes.
• Spread equal portions of the potatoes in a thick layer on top of each meatloaf. Smooth the tops.
• Return the meatloaves to the oven and bake for about 10 minutes until the potatoes begin to brown and the interior temperature reaches 155°F.

11. Chop the step 11 parsley.

12. Sauté the shredded vegetables:

• Place a sauté pan over high heat and wait for it to become very hot.
• Place a bowl next to the stove.
• Working in batches with a handful of squash at a time, add a little olive oil to the pan and then toss in some squash with a pinch of salt. Sauté, stirring and tossing constantly, for about 20 seconds until the squash softens only slightly and the edges begin to brown. Transfer the squash to the bowl. Wait a few seconds for the pan to recover high heat, and then repeat with the remaining squash.
• Return all of the squash to the pan and toss to combine.

13. Plate:

• Run a paring knife around the edges of each loaf pan to release the potatoes. Use the parchment overhang to lift each meatloaf out of its pan and onto the tray.
• Spoon a portion of gravy onto each warmed dinner plate.
• Slide a spatula between the bottom of each meatloaf and its parchment. Lift up the meatloaf and place it on a slight diagonal across the front of each plate.
• Lightly dust the top of each meatloaf with paprika.
• Mound a portion of the shredded vegetables on the back right of each plate, just behind the meatloaf.
• Sprinkle a line of parsley along the length of each meatloaf.