Bacon and cheese stuffed Meatloaf with Garlic mashed potatoes
This one is super kid friendly. We believe that kids should be in the kitchen as early as you have the patience for it. And meatloaf is one of those really easy to prepare suppers that kids are eager to help with. This one is stuffed with bacon and cheese, which kind of tastes like a bacon cheeseburger according to the munchkin. And served with cheesy garlic potatoes is the best!
This makes a large meatloaf. I like to make a big one and then freeze half for lunches during the week. But if you don't want to make such a large one, just half all of the ingredients.
Here's what you need:
- 1 pound of bacon
- 8oz of shredded cheddar cheese
- 3 pounds of ground beef
- 3/4 cup of seasoned bread crumbs
- 2 eggs
- 2 tablespoons of Cajun seasoning (like Slap Ya Mama)
And for the mashed potatoes
- About 2 pounds of large gold Yukon potatoes
- 1/2 to 3/4 cup of whole milk
- 1 stick of butter
- 8 oz of shredded cheddar cheese
- 2 tablespoons of garlic powder
- 2 tablespoons of Cajun seasoning (Slap Ya Mama again)
First peel your potatoes, quarter them, then place in a large pot of salted water to boil for 20 minutes.
Cut your bacon into bite sized pieces and cook in a skillet until crispy and set aside.
Shred all of your cheese. 2 blocks total. 1 for the meatloaf, and 1 for the potatoes. I use blocks of cheese, and shred them myself because I don't like all of the fillers used in preshredded chesses, but feel free to use preshredded if you prefer.
Next place your meat in a large bowl, add in the Cajun seasoning and eggs. Mix well with your hands or a spoon. (If your little one is helping, have them wash their hands before mixing, and anytime they switch from meat to anywhere at all except that mixing bowl.)
Once the seasoning and eggs are mixed in, add in a half of a cup of the seasoned bread crumbs, mix well and add in the remaining quarter cup if needed.
Line a pan with parchment paper or foil, and add half of your meat to the bottom in a row. Make sure it's pressed together well, and leave a small edge on the sides.
Top with the cooked bacon, and then half of the shredded cheese.
To cover the top of the meatloaf, make small flat patties out of the remaining meat mixture and place on top of the cheese. Make sure you have no cheese showing and press together tightly to cover any cracks.
Bake at 375° for 35 to 45 minutes.
Once the potatoes are cooked, drain the water from the pot, and place your potatoes back in the pot, or a large bowl.
Mash the potatoes with a potato masher.
Add in the butter, shredded cheese, milk and seasonings.
*Note... I reserved about 2 tablespoons of bacon grease and sauteed onions and mushrooms to top my meatloaf with. The little one hates onions, IF she sees them, so I just cooked them on the side. but they are awesome stuffed in there too.
Serve your potatoes on the side of your meatloaf.