Bacon- And Gouda-Stuffed Meatloaf With Tomato Marmalade And Loaded Smashed Potatoes Recipe

1. 1

   Adjust oven rack to lower-middle position and preheat oven to 350u00b0F. 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 155u00b0F, 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.

* Per serving · 4 servings · Values may vary.