1
Preheat the oven to 350°F.
2
In a bowl, break the bread up into small breadcrumbs with your hands. Add the buttermilk and heavy cream and mash into a paste. Let sit while you prepare the rest of the meatloaf.
3
In a mixing bowl, combine the parsley, garlic, Dijon, eggs, beef, pork, salt, pepper, onion, and Worcestershire sauce. Fold in the bread mixture until just combined.
4
Combine all of the meatloaf glaze ingredients in a small bowl.
5
Shape the meatloaf into a loaf pan or into a loaf shape in a 9x13 inch baking dish. Brush the glaze on top, saving some for serving. Bake for 45 minutes to 1 hour, until cooked through.
6
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Season with salt and pepper to taste.
7
Bring a large pot of salted water to a boil. When it boils, submerge the broccoli all at once for one minute, until bright green and crisp-tender. Immediately remove from the water with a strainer and run under cold water.
8
To serve, divide the mashed potatoes between plates. Top with slices of meatloaf and blanched broccoli.