Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 cup (120g) breadcrumbs (panko or regular)
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) milk (whole or 2%)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tbsp Tomato Ketchup
  • 3 lbs (1.36kg) russet potatoes, peeled and quartered
  • 1/2 cup (120ml) milk (whole or 2%), warmed
  • 1/4 cup (57g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 1 cup (113g) shredded cheddar cheese
  • 1/2 cup (57g) cooked crumbled bacon
  • 1/4 cup (approx. 1 bunch) chopped fresh chives

Instructions:

  1. Combine ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper in a large bowl. Mix gently until just combined.
  2. Press the meatloaf mixture into the baking dish. Smooth the top and spread a thin layer of tomato ketchup
  3. Bake in a preheated oven at 350°F (175°C) for 30 minutes.
  4. While the meatloaf bakes, boil the potatoes in salted water until tender. Drain well.
  5. Mash the potatoes with warmed milk, softened butter, and cream cheese until smooth and creamy. Season with salt and pepper to taste.
  6. Stir in cheddar cheese, bacon, and chives into the mashed potatoes.
  7. Remove the meatloaf from the oven. Spread the loaded mashed potato mixture evenly over the meatloaf, covering it completely.
  8. Return the casserole to the oven and bake for another 25 minutes, or until the mashed potato topping is lightly golden brown and the meatloaf is cooked through (internal temperature of 160°F/71°C).
  9. Let the casserole rest for 10 minutes before serving.