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Bacon-wrapped Mashed Potato-stuffed Meatloaf

by Claire Nolan featured in Bacon-Wrapped Dishes


for 8 servings

  • 2 lb
    ground beef (900 g)
  • 1 cup
    onion, diced, sauteed (150 g)
  • 3 cloves garlic, minced, sauteed
  • 1 ½ cups
    grated parmesan cheese, divided (165 g)
  • 2 eggs
  • 1 cup
    panko breadcrumbs (50 g)
  • 2 teaspoons
  • 1 ½ teaspoons
  • 2 teaspoons
    worcestershire sauce
  • ½ cup
    milk (120 mL)
  • ½ cup
    fresh parsley, finely chopped (15 g)


  • 1 ½ cups
    ketchup (360 mL)
  • ½ cup
    brown sugar (110 g)
  • 2 teaspoons
    mustard powder
  • 2 teaspoons
    onion powder
  • 2 teaspoons
  • ¼ cup
    tomato paste (55 g)

Mashed Potatoes

  • 1 lb
    yukon gold potato, peeled, chopped, cooked (455 g)
  • 2 tablespoons
  • 1 teaspoon
  • ½ teaspoon
  • 1 cup
    milk (240 mL)
  • 28 slices bacon, slices
    Calories 610
    Fat 29g
    Carbs 41g
    Fiber 2g
    Sugar 17g
    Protein 42g

Estimated values based on one serving size.



  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
  7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  8. 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.
  9. Broil on high for 3-5 minutes or until the glaze has caramelized.
  10. Enjoy!




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