Sunday Supper: Bacon- and Gouda-Stuffed Meatloaf With Tomato Marmalade and Loaded Smashed Potatoes
A bad meatloaf experience can make anyone wary. But a good one can be a transcendent thing. Typically, I make mine with a Sriracha glaze, stuffed with whatever cheese I have on hand.
For this one, though, I tucked both cheese and bacon inside. Then, I made a spicy tomato marmalade glaze that doubles as a side condiment. When paired with bashed, loaded potatoes, it's a comforting meal that even a meatloaf-hater could love.
If you want to make individual loaves, by all means do so. Just divide the meat into six even portions, stuff them individually, and form them into orbs. Then, place them on a foil-lined tray that's sprayed with cooking spray, and bake for about 30 minutes or until cooked through.
Note: The meat tastes wonderful the next day, sliced and tucked into crusty bread with a wisp of mayonnaise and a dollop of tomato relish.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.