Heat oven to 375 degrees F. Line a baking sheet with parchment paper or foil, or prepare a lightly greased loaf pan.

In a large bowl, mix together the ground meat, panko, onion, milk, egg, ketchup, Worcestershire, parsley, salt, garlic powder, and pepper until combined.

Transfer the mixture to loaf pan or baking sheet.

In a small bowl, Combine the ketchup, brown sugar and balsamic. Spoon the mixture onto the loaf and spread evenly.

Bake at 375 degrees F until the internal temperature reads 165 degrees F, about 50 to 60 minutes. Let rest for 5 minutes before serving.

Meanwhile, place potatoes in a large medium pot. Peeling the potatoes is optional, I don’t peel them if they’re gold potatoes. Cover potatoes with cold water until potatoes are just covered. Season the water with salt.

Bring the water to a boil and cook potatoes until easily pierced with a fork, about 12-15 minutes.

Drain potatoes and return to the pot. Cook on high for about 60 seconds, shaking frequently to avoid scorching. Turn the heat off.

Mash the potatoes with a potato masher or fork until there are no lumps.

Add butter, sour cream, milk and garlic powder while mashing until the potatoes reach desired consistency. You may not need to use the entire milk mixture.

Place a scoop of potatoes on a plate with one slice of meatloaf and your favorite vegetable. Enjoy!