The pan gravy in this recipe is extra yummy. I would probably cook the onions a bit before adding them to the meatloaf mix, or just grate them to get the flavor but no "chunks". I like onion, but biting into a piece of raw onion is not tasty to me. I also used grape tomatoes, like I always do when it calls for raw tomatoes to be added to anything, and I cut them in half and sauted them in a small pan for a bit so they could get a bit of carmelization going.
Bacon Wrapped Meatloaf Patties with Pan Gravy and Sour Cream Tomato Smashed Potatoes
2 pounds small red skinned potatoes, quartered
1 1/3 pound lean ground beef
1/4 cup plain bread crumbs
1/2 cup milk, plus a splash
2 teaspoons McCormick's Montreal Steak Seasoning, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded teaspoon tomato paste
1 medium onion, finely chopped (reserve one fourth)
8 slices bacon
2 tablespoons EVOO
3 tablespoons unsalted butter
2 rounded tablespoons sour cream
salt and freshly ground black pepper
2 plum tomatoes, seeded and chopped (I used a carton of grape tomatoes cut in half)
2 tablespoons all purpose flour
1 to 1 1/2 cups chicken stock
1 rounded teaspoon spicy brown mustard
1 tablespoon Worcestershire sauce
1/4 cup fresh flat leave parsley leaves, chopped
Cover the potatoes in water in a medium sauce pan. Bring the water to a boil and cook the potatoes for 10 minutes, or until fork tender.
Place the meat in a large mixing bowl and create a well in the center. Fill the well with the bread crumbs and dampen them with a splash of milk. Add the egg, grill seasoning, allspice, tomato paste, and three quarters of the onions to the bowl. Combine the mixture and for into 4 large oval patties (about 3/4 inch thick). Arrange 2 slices of bacon in an X on a cutting board, repeat with the other 6 slices of bacon so that you have a total of 4 X's. Place a meatloaf patty on the center of each X. Fold the bacon around each patty. Preheat a large nonstick skillet over medium high heat with the EVOO. Transfer the bacon wrapped patties, bacon seam side down, to the hot skillet. Fry the meatloaf patties for 7 minutes on each side under a loose aluminum foil tent. The tent will reflect heat and allow steam to escape the pan.
Check on the potatoes. When they are tender, turn the heat off, drain the potatoes and return the to the hot pot and warm stove top to dry them out. Add 2 tablespoons of the butter, sour cream, and the 1/2 cup of milk and smash to desired consistency. Season the potatoes with salt and pepper, then fold in the chopped tomatoes. Cover the potatoes to keep warm until ready to serve.
Remove the meatloaf patties to a platter and return the pan to heat. reduce the heat to medium and add the remaining tablespoon of butter and the remaining onions to the skillet. Cook the onions for 2 minutes and sprinkle the pan with the flour. Cook the flour for 1 minute, then whisk in 1 cup of chicken stock. Bring the broth to a bubble. If the gravy is too thick, thin with additional stock. Stir in the mustard, Worcestershire sauce, and parsley and taste to see if the sauce needs salt and pepper.
Drizzle the bacon wrapped meatloaf patties with the gravy. Pile smashed potatoes alongside and make a well in the center for extra sour cream or gravy.