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.
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Bacon- and Gouda-Stuffed Meatloaf With Tomato Marmalade and Loaded Smashed Potatoes
About This Recipe
|Active time:||25 minutes|
|Total time:||About 2 1/2 hours|
|Special equipment:||10-inch loaf pan|
|This recipe appears in:||Sunday Supper: Bacon- and Gouda-Stuffed Meatloaf With Tomato Marmalade and Loaded Smashed Potatoes|
- For the Meatloaf:
- 1 pound ground beef
- 3/4 pound ground pork
- 2 teaspoons grated onion
- 4 medium cloves garlic, minced (about 2 teaspoons), divided
- 1 egg, lightly beaten
- 1/4 cup quick-cooking oats
- 1/2 teaspoon garlic salt
- 1 teaspoon onion powder
- 8 slices of bacon, cooked, divided
- 1 cup grated cheese, such as Gouda or cheddar, divided
- For the Potatoes:
- 1 1/2 pounds medium-sized Yukon Gold potatoes
- 3 tablespoons butter
- 1/2 cup sour cream
- For the Tomato Jam:
- 1 (14.5-ounce) can diced tomatoes (preferably fire-roasted, such as Muir Glen)
- 2 hot pickled cherry peppers, minced
- 1 1/2 tablespoons balsamic vinegar
- 2 tablespoons packed brown sugar
- 1/4 teaspoon crushed red pepper
Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray a 10-inch loaf pan with cooking spray. Add beef, pork, grated onion, 2 cloves garlic, egg, oats, garlic salt and garlic powder to a large bowl and mix by hand until combined. Press half of meatloaf into the bottom of the loaf pan, leaving a slightly indented well in the middle, running its length. Place 1/4 cup of the cheese in the well. Tuck in 4 slices of bacon. Finish with 1/4 cup of cheese, and top with the rest of meat mixture, pressing down to make a cohesive loaf and seal in the fillings. Place in oven to bake.
While the meat is cooking, add potatoes to a large pot filled with water and bring to a boil over medium-high heat. Reduce heat slightly and simmer until tender when pierced with a fork, about 20 minutes. Drain, return to pan and add butter. Roughly smash. Crumble four remaining slices of bacon and add to pan along with sour cream and remaining 1/2 cup grated cheese. Stir to combine.
Meanwhile, make the tomato jam by adding fire-roasted tomatoes, pickled peppers, vinegar, brown sugar, crushed red pepper and remaining 2 cloves of garlic to a medium saucepan over medium heat. Season with salt and pepper and bring to a boil. Reduce heat and simmer for 30 minutes.
About 10 minutes before meatloaf is finish cooking, baste with tomato marmalade. Return to oven for a few more minutes to form a glaze. Meatloaf is done cooking when an instant-read thermometer inserted into its center registers 155°F, 30 to 35 minutes total.
Remove meat from oven and let rest in pan for 10 minutes. Turn out of pan, slice and serve with smashed potatoes and remaining tomato marmalade.