Mashed Potato, Bacon Wrapped Meatloaf
MASHED POTATOES :
Preheat oven to 350 degrees.
In a large bowl, mix beef, cooked onions & garlic, parmesan, eggs, panko, salt, pepper, worcestershire, milk & parsley, set aside.
In another bowl, make the glaze by mixing ketchup, brown sugar, mustard & onion powder, paprika and tomato paste.
Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
In a large bowl, mash cooked potatoes, butter, salt, pepper, milk & parmesan to desired consistency. Set aside.
Line a Bundt pan with bacon slices & use a pastry brush to spread a layer of glaze on the inside of the bacon.
Add 2/3 of the meat to the bottom of the Bundt pan & push up the sides and up the middle of the pan making a bowl for the mashed potatoes.
Add the mashed potatoes into the bowl and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with meat glaze, fold the slices of bacon over the top of the meat. Cover with foil & bake for 1 hour, remove the foil after 30 minutes & drain some of the fat before putting it back into the oven.
Place a cooling rack on top of the Bundt pan and flip over onto a baking sheet.
Remove the Bundt pan and coat the meatloaf with the reserved glaze.
Broil on high for 3-5 minutes or until glaze has caramelized.