This old family recipe has been around for decades and likely has many variations from region to region. A layer of meat loaf, mashed potatoes, cheese and bacon make for a crowd favorite that is also great for popping onto the oven later for an easy leftover dinner.
This comfort food classic feeds six to eight, and requires but a minimum of preparation before melding in the oven.
Special Equipment:
9″ x 13″ pan, probe thermometer, potato masher
Ingredients:
For the potatoes-
- 2 to 2 1/2 lbs russet potatoes, peeled and chopped
- Water, to cover potatoes
- 1 Tbsp salt + 1 tsp salt, divided
- 3/4 to 1 cup milk
For the meat loaf component and toppings-
- 2 lbs 93% or 96% lean ground beef
- 1 lb ground pork
- 1 onion, chopped small
- 2 eggs
- 1 cup bread crumbs, plain or Italian
- 1 1/2 tsp salt
- 1 tsp pepper
- 3 to 4 tablespoons Worcestershire sauce
- 3 to 5 cloves garlic, minced
- 1 Tbsp parsley flakes
- 1 1/2 cup shredded cheese (recommended: Mexican, cheddar, gouda)
- 8 oz sliced bacon
Directions:
Add the potatoes, water to cover, and 1 Tbsp salt to a large pot on medium to medium-high heat and bring to a boil. Simmer for 15 to 20 minutes, checking periodically with a fork to test for doneness. When the potatoes are tender, drain and add the 1 tsp salt, 3/4 cup of milk and use a potato masher to mash the potatoes into a smooth consistency. Set aside.
Preheat the oven to 350° F using the upper burner, if possible.
In a large mixing bowl, add all of the meat loaf ingredients except the cheese and bacon. Use hands to gently combine all the ingredients to a homogenous mixture, taking care not to squeeze the protein into a paste.
Move the mixture to a 9″ x 13″ pan and gently spread it to make an even layer.
Take the mashed potatoes from above and layer on top of the meat loaf mixture, then sprinkle the shredded cheese on top of that, followed by the sliced bacon in whatever pattern you desire.
Place the uncovered pan into the oven with a probe thermometer set to 140° F to measure the center of the meat loaf, on the center oven rack for 30 to 45 minutes. Use the thermometer to ensure proper temperature regardless of the cooking time.
If the pan is removed at 140°, cover with aluminum foil and let stand for 5 to 8 minutes, and serve. If the temperature is above 145°. then it can be served immediately (contents will be hot).
