Shepherd's Meatloaf

1 1/2 lbs. large baking potatoes, cut into thirds
1/2 c. milk, warmed
3 T. butter, softened
salt and pepper
1 lb. ground beef
2 eggs
1 1/2 T. Worcestershire sauce
1 onion, chopped
parsley, chopped (optional)
1/3 c. sour cream

Preheat oven to 350. Bring the potatoes to a boil over high heat. Lower to medium and cook until tender, about 20 minutes. Drain. When cool enough to handle, remove skins. Place potatoes in a large bowl, and mash while adding butter and milk until almost smooth. Season with salt and pepper. Let cool. In another large bowl, combine beef, eggs, worcestershire sauce, 2/3 of onions, 2/3 of parsley, 4 T. sour cream, and 1/2 the potatoes. Season. Line a baking sheet with parchment paper. Place meat mixture on the paper and shape into a 4x8 loaf. Bake 30 minutes. Stir remaining ingredients into remaining mashed potatoes. Pat potatoes onto the meatloaf and dot with butter. Bake 15 more minutes. Allow to rest for 5 minutes before serving.

*my mom's tip: Meatloaf won't crack if rubbed with cold water before baking.