| Portions |
|---|
| 6-8 |
Ingredients
- 9 slices regular cut bacon
- 1 tablespoons olive oil
- 2 yellow onions, finely diced
- 1 teaspoon dry thyme
- Salt & pepper
- 2 garlic cloves, minced
- 3 tablespoons Worcestershire sauce
- 3 slices sandwich bread, crusts removed
- ½ cup milk
- 1kg lean ground beef
- ¼ cup finely chopped parsley
- 2 eggs
- 1 tablespoon ketchup
- 2 teaspoons Dijon mustard
For the Garlic Mashed Potatoes
- 1.5kg yellow potatoes, peeled and quartered
- 4 garlic cloves, peeled
- Salt
- ½ cup cream
- ¼ cup butter
- ½ cup buttermilk
- 2–3 tablespoons prepared horseradish
Directions
- Heat your oven to 350°F and line a standard loaf pan with two slings of parchment paper. Lay the bacon into the pan so that it overlaps, lining the bottom and longer sides. Set the pan aside in the fridge.
- Place a sauté pan over medium heat. Add in the oil, onions, and thyme, season with salt and pepper, and cook until soft and lightly golden, about 5 to 7 minutes. Stir in the garlic and continue to cook for 1 minute, then deglaze the pan with the Worcestershire sauce and set aside to cool completely.
- Meanwhile, tear the bread into small pieces and place in a small bowl. Pour in the milk and mix well to combine. Set aside to allow the bread to soak up the milk. You want the bread to break down into a less-than-appetizing-looking paste. This should take about 8 to 10 minutes.
- In a large bowl, combine the beef, parsley, eggs, ketchup, and Dijon with the cooled onions and bread mixture. Season with salt and pepper. Using two forks or your fingers like rakes, blend the mixture together. You don’t want to press or squeeze the mixture as that will lead to a tough meatloaf. Retrieve the prepared loaf pan from the fridge and place onto a sheet pan in case of any boil over.
- Add the meatloaf mixture to the prepared pan, gently pressing into a loaf shape. Fold over the overhanging bacon and bake for 45 minutes.Meanwhile, add the potatoes and garlic to a large pot and cover with cool tap water. Season well with salt and bring to a boil over high heat. Cook the potatoes until fork tender, about 15 minutes, then drain and set aside. Add the cream and butter to the pot and place over low heat to melt. Add the potatoes and garlic back into the pot and roughly mash with a hand masher. Add the buttermilk and, for a rougher textured potato, continue mashing by hand or, for a smoother mash, switch to an electric hand mixer. Add in the horseradish and season to taste with salt. Cover and keep warm over low.
- Remove the meatloaf and sheet pan from the oven, set the meatloaf aside, increase the temperature of your oven to 400°F, and line the sheet pan with aluminum foil. Place the sheet pan foil side down onto the loaf pan and carefully and quickly turn the meatloaf out. Remove the loaf pan and parchment paper and return the meatloaf to the oven for 15 to 20 minutes or until bacon is crisp and the internal temperature of the meatloaf reaches 160°F.
- Allow the meatloaf to rest for at least 10 minutes before slicing and serving with mashed potatoes.