Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.

In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to create a panade.

Add ground beef, eggs, onion, garlic, Worcestershire sauce, thyme, ketchup, salt, and pepper to the bowl.

Mix gently with your hands until just combined - avoid overmixing to keep the meatloaf tender.

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

Brush additional ketchup over the top.

Bake for 1 hour or until internal temperature reaches 160°F (71°C).

Peel and cut potatoes into 1-inch chunks.

Place in a large pot and cover with cold water. Add a pinch of salt.

Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.

Drain potatoes and return to the hot pot.

Add butter and mash until mostly smooth.

Gradually stir in warm milk and sour cream until desired consistency is reached.

Season with salt and white pepper to taste.