Ingredients:

  • 2 cups (450g) cold mashed potatoes
  • 1 cup (115g) shredded sharp cheddar cheese
  • 2 tbsp (30g) salted butter, softened
  • 2 cloves garlic, minced
  • 1/4 tsp (1.5g) black pepper
  • 2 lbs (900g) ground beef
  • 1 cup (100g) panko breadcrumbs
  • 1/3 cup (80ml) whole milk
  • 1 large egg, beaten
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 tbsp (15ml) Worcestershire sauce
  • 6 strips (150g) thick-cut bacon
  • 1/3 cup (80g) ketchup
  • 1 tbsp (15ml) brown sugar
  • 1 tsp (5ml) apple cider vinegar

Instructions:

  1. Mix chilled mashed potatoes, shredded cheddar, softened butter, minced garlic, and pepper in a bowl. Shape into a firm log (roughly 6x2 inches), wrap tightly in plastic wrap, and freeze for 10 minutes to firm up.
  2. In a large bowl, combine ground beef, panko, milk, egg, onion, garlic, salt, pepper, and Worcestershire sauce. Mix gently by hand until just combined. Flatten the mixture into a rectangle on a piece of parchment paper.
  3. Place the chilled potato log in the center of the meat rectangle. Fold the meat over the potatoes and pinch the seams tightly to seal the filling. Smooth the top and sides into a loaf shape.
  4. Lay bacon strips across the top and sides of the loaf, pressing them into the meat. Whisk together ketchup, brown sugar, and vinegar, then brush the glaze generously over the bacon and meat.
  5. Slide the parchment and meatloaf onto a baking sheet. Bake at 375°F (190°C) until the internal temperature reaches 160°F (71°C). Let the loaf rest for 10 minutes before slicing.