Bacon- and Gouda-Stuffed Meatloaf With Tomato Marmalade and Loaded Smashed Potatoes

Sunday Supper

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Bacon- and Gouda-Stuffed Meatloaf With Tomato Marmalade and Loaded Smashed Potatoes

It's not mom's meatloaf: this one is stuffed with bacon and cheese, topped with savory, spicy tomato marmalade and served with gussied-up smashed potatoes. [Photograph: Jennifer Olvera]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:Serves 6
  • Active time: 25 minutes
  • Total time:About 2 1/2 hours


  • 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


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    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.

  5. 5.

    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.