Bacon-Wrapped Meatloaf (Beef, Pork Stuffed with Mashed Potatoes)

A delicious way to take meat and potatoes up a notch. No more bland, dry meatloaf, this version has all the right fixings.

12 slices bacon

Meatloaf:
2 lbs ground beef and pork mix (900 g)
1 cup onion, finely chopped (150 g)
4-6 cloves garlic, finely chopped
1 cup Parmesan cheese, finely shredded (110 g)
2 large eggs, lightly beaten
1 cup panko breadcrumbs (50 g)
2 tsp. sea salt
1 tsp. black pepper, freshly cracked
2 tsp. Italian seasoning (15 g)
2 tsp. Worcestershire sauce
½ cup milk (120 mL)

Glaze:
1 cup ketchup (360 mL)
½ cup brown sugar (110 g)
1 Tbsp. apple cider vinegar
2 tsp. dry mustard
2 tsp. ground paprika
2 tsp. garlic powder
2 tsp. onion powder

Mashed Potatoes:
1 lb Yukon gold potatoes, peeled, chopped, cooked (455 g)
¼ cup. butter, softened
1 tsp. sea salt
½ tsp. black pepper, freshly cracked
¼ cup milk (250 mL)
½ cup Parmesan cheese, finely shredded, optional (55 g)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Meatloaf:
In a large bowl, mix together beef, onions, garlic, Parmesan, eggs, panko, salt, pepper, Italian seasoning, Worcestershire and milk. When combined, set aside.

Make the Glaze:
In another bowl, make the glaze by mixing ketchup, brown sugar, vinegar, mustard, paprika, garlic powder and onion powder, paprika. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.

Make the Potatoes:
In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and Parmesan to desired consistency. Set aside.

Line a bundt pan with slices of bacon in an overlapping pattern and use a pastry brush to spread a layer of glaze on the inside of the bacon.

Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.

Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.

Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.

Broil on high for 3-5 minutes or until the glaze has caramelized and bacon is done to desired crispness.

Makes 8 servings.