Bacon and Potato-Topped Mini Meatloaf
Heat oven to 350 degrees
1/2 lb. ground beef or turkey seasoned with salt and pepper
2 c cheddar cheese
2 c Italian bread crumbs
1 c chopped green bell pepper (about 1)
1 medium onion-divided (chop 1/2 and chunk half)
1/4 c tomato paste
2 red potatoes sliced thinly (skin-on)
8 slices bacon
Mix meat, cheese, bread crumbs, bell pepper, chopped onion, and tomato paste with clean hands in a large bowl. Divide into four equal parts and shape into four small loaves. Put loaves in a large baking dish lined with coated (cooking spray) foil.
Add sliced potatoes and onion chunks on top then put 2 slices of bacon over each to hold potatoes and onions on top (may need to use toothpicks to secure). Cover with foil and bake for 35 minutes. Uncover and bake additional 10-15 minutes, or until cooked through.
Serves 4
I often change this recipe by skipping the tomato paste and the chunked onions and adding some chopped onions to the meat mixture. I have also used Idaho or Russet potatoes with success. Up to 1/4 c of lemon juice can give extra moisture. If they are thick, you may need up to 55-60 minutes total.
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