food

Bacon Meatloaf With Cheesy Garlic Mash

Loaded with cheesy garlic mash and bacon, this is no average meatloaf.

food

Bacon Meatloaf With Cheesy Garlic Mash

Loaded with cheesy garlic mash and bacon, this is no average meatloaf.

Ingredients

  • 6 slices thick-cut bacon
  • 1 yellow onion, grated on a box grater
  • 1 carrot, peeled and minced
  • 1 garlic clove, minced
  • 5 slices white bread
  • 3 eggs, whisked
  • 1 cup whole milk
  • 2 pounds ground sirloin
  • 1/2 cup Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup parsley leaves, picked and minced
  • For the sauce
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1/2 cup mustard

Steps

  1. Preheat oven to 350°F.
  2. In a cast-iron pan, brown bacon until crispy. Drain cooked bacon on a plate lined with paper towels. Sauté onion, carrot and garlic in rendered bacon fat until tender. Set aside to cool, separating 1/2 cup for the potato layer.
  3. In a food processor, add slices of bread, eggs and milk. Allow to sit for a few minutes until soft. Process until smooth.
  4. In a large bowl, mix together remaining ingredients.
  5. Add veggies once they are cool, then add bread/egg mixture and stir until homogenous.
  6. Place a sheet of wax paper on a cutting board, top with meatloaf mixture and spread to form a 9x9-inch square.
  7. Top with a layer of mashed potatoes (recipe below), 1/2 cup of reserved bacon/veggie mix and a sprinkle of cheddar cheese. Starting at the bottom, roll and seal into a loaf. Transfer to prepared loaf pan.
  8. Mix together sauce ingredients and slather over the top. Bake for 50-60 minutes until internal temperature reads 165°F. (For a crispier top, broil for a few minutes before removing from the oven.)
  9. Let meatloaf cool slightly before removing from pan and slicing.

Ingredients

  • 1/2 pounds Yukon Gold potatoes, peeled and chopped into 2-inch chunks
  • 1/2 pounds russet potatoes, peeled and chopped in 2-inch chunks
  • 4 tablespoons butter
  • 1 teaspoon garlic, mashed to a paste
  • 1 cup whole milk
  • 1/2 cup sharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped chives or parsley

Steps

  1. In a large pot, cover potato chunks with cool water, bring to a boil and season heavily with salt.
  2. Reduce heat to a simmer and cook until tender; drain thoroughly.
  3. In a sauté pan, cook butter and garlic until garlic is tender. Pour in milk and heat gently to a simmer.
  4. Mash potatoes with a hand masher or ricer. Using a hand mixer, whip potatoes with garlic mixture. Sprinkle with cheddar cheese, and season with salt and pepper and chopped herbs.