Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 1 cup Panko breadcrumbs
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • ½ cup sour cream
  • ¼ cup warm milk
  • 1.5 cups sharp cheddar cheese, shredded
  • 6 strips bacon, cooked and crumbled
  • 3 tbsp fresh chives, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, diced onion, minced garlic, beaten eggs, Worcestershire sauce, salt, black pepper, and dried thyme. Mix by hand until just combined; do not overwork the meat.
  3. Press the meat mixture evenly into the bottom of a 9x13 inch baking dish.
  4. Boil the cubed potatoes in salted water until fork-tender (approximately 15 minutes), then drain thoroughly.
  5. While the potatoes are hot, mash in the butter, sour cream, and warm milk until velvety. Fold in half of the shredded cheddar cheese, half of the crumbled bacon, and the chopped chives.
  6. Spread the loaded mashed potato mixture over the meatloaf in a smooth, even layer.
  7. Sprinkle the remaining cheddar cheese and crumbled bacon across the top.
  8. Bake for 40 minutes, or until the meat reaches an internal temperature of 160°F (71°C).
  9. Turn the broiler on for the final 2-3 minutes until the cheese topping is bubbling and mahogany-colored.