Temia

1. Preheat the oven to 350F. Line a baking sheet with foil. 2. For the mashed potatoes. Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use the microwaves potato setting). Cool or until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 tsp of salt until well combined. Set aside. 3. For the meatloaf: toast the breadcrumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregeno, 1/2 tsp of salt, 1/2 tsp of pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the ground beef. Parmesaen and Worchestershire sauce. Toss and mix gently. Add the eggs and mix complete with the meat mixture. 4. Transfer 1/2 of the meat mixture to the prepared baking sheet and gently press into a 12x3 rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2 inch wall on all 4 sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remainng meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed. 5. For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf. 6. Bake until and instant read thermometer registrars a 160F in the center of the loaf, about 45 minutes. 7. While the meatloaf is cooking, cook the peas accordingly. Toss with the butter and season with salt and pepper. Keep warm. 8. Slice and serve the meatloaf with butter, black pepper and the peas.