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We do enjoy meatloaf around here. I have different variations of it because it’s one of my favorite things to experiment with. Mashed potatoes are a favorite here, especially for me. I sometimes don’t want to make them from scratch, so if you open my fridge you’ll often find some containers of pre-packaged if I’ve found a decent sale. I had a container and didn’t want to just use it as a side. I decided it would be fun to make a stuffed meatloaf with an open top filled with mashed potatoes. because cheese goes so well with potatoes and meatloaf and is another thing I love, I decided to incorporate that too. I didn’t use bread crumbs in this meatloaf (as is often the case), so the meatloaf is gluten-free. It was a big hit with everyone and was gone in one meal. Here’s how I made it.
Gluten-free Bacon Mashed Potato Stuffed Meatloaf
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- 2.5 lbs ground beef
- 24 oz cooked mashed potatoes (I used Simply Potatoes Sour Cream & Chives)
- 6 oz shredded sharp cheddar cheese
- 2.5 tbsp bacon sprinkles (I used Hormel) – split into 2 tbsp and 1/2 tbsp
- 1.5 tbsp onion powder
- 1.5 tbsp garlic powder
- 1 tsp garlic salt
- 1 tsp black pepper
Preheat the oven to 350 f.
Place the ground beef, onion powder, garlic powder, garlic salt, pepper and 2 tbsp bacon sprinkles into the mixing bowl and combine thoroughly.
Place the cheese into the well in the meat, filling it. Push the cheese down a little with a spoon if the cheese is overflowing out of the well.
Place the mashed potatoes on top of the cheese.
Sprinkle the remaining 1/2 tbsp bacon sprinkles on top of the potatoes.
Bake for 50 minutes.
Remove from oven and let sit for 5-10 minutes. You could eat it sooner but the cheese will be really soft so it could be hard to cut neatly if you don’t wait a few minutes.