Loaded with cheesy garlic mash and bacon, this is no average meatloaf.
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
Let's get Cooking...
Preheat oven to 350°F.
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.
In a food processor, add slices of bread, eggs and milk. Allow to sit for a few minutes until soft. Process until smooth.
In a large bowl, mix together remaining ingredients. Add veggies once they are cool, then add bread/egg mixture and stir until homogenous.
Place a sheet of wax paper on a cutting board, top with meatloaf mixture and spread to form a 9x9-inch square.
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.
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.)
Let meatloaf cool slightly before removing from pan and slicing.