Bacon-Wrapped Meatloaf Patties with Pan Gravy and Sour CreamTomato Smashed Potatoes

• 2 pounds small red-skinned potatoes, quartered
• 1 1/3 pounds ground sirloin (90-percent lean ground beef)
• 1/4 cup plain bread crumbs (a generous handful)
• 1/2 cup milk, plus a splash
• 1 egg
• 2 teaspoons grill seasoning, such as McCormicks Montreal Steak Seasoning, or coarse salt and black pepper combined
• 1/2 teaspoon ground allspice
• 1 rounded tablespoon tomato paste
• 1 medium onion, finely chopped (reserve one fourth)
• 8 slices bacon
• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
• 3 tablespoons unsalted butter
• 2 rounded tablespoons sour cream
• Salt and freshly ground black pepper
• 2 plum tomatoes, seeded and chopped
• 2 tablespoons all-purpose flour
• 1 to 1 1/2 cups chicken stock or broth
• 1 rounded teaspoon spicy brown mustard
• 1 tablespoon Worcestershire sauce (eyeball it)
• 1/4 cup fresh flat-leaf parsley (a generous handful), chopped

1. Cover the potatoes in water in a medium saucepan.
2. Bring the water to a boil and cook the potatoes for 10 minutes, or until fork tender.
3. Place the meat in a large mixing bowl and create a well in the center of the meat.
4. Fill the well with the bread crumbs and dampen them with a splash of milk.
5. Add the egg, grill seasoning, allspice, tomato paste, and three quarters of the onions to the bowl.
6. Combine the mixture and form into 4 large 3/4-inch-thick oval patties.
7. 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 Xs.
8. Place a meatloaf patty on the center of each X.
9. Fold the bacon around each patty.
10. Preheat a large nonstick skillet over medium-high heat with the EVOO.
11. Transfer the bacon-wrapped patties, bacon seam side down, to the hot skillet.
12. Fry the meatloaf patties for 7 minutes on each side under a loose aluminum-foil tent.
13. The tent will reflect heat and allow steam to escape the pan.
14. Check on the potatoes.
15. When they are tender, turn the heat off; drain the potatoes and return them to the hot pan and warm stovetop to dry them out.
16. Add 2 tablespoons of the butter, the sour cream, and the 1/2 cup of milk to the potatoes and smash to the desired consistency.
17. Season the potatoes with salt and pepper, then fold in the chopped plum tomatoes.
18. Cover the potatoes to keep warm until you are ready to serve.
19. Remove the meatloaf patties to a platter and return the pan to the heat.
20. Reduce the heat to medium and add the remaining tablespoon of butter and the remaining onions to the skillet.
21. Cook the onions for 2 minutes and sprinkle the pan with the flour.
22. Cook the flour for 1 minute, then whisk in 1 cup of the chicken stock.
23. Bring the broth to a bubble.
24. If the gravy is too thick, thin with additional stock.
25. Stir in the mustard, Worcestershire sauce, and parsley and taste to see if the sauce needs salt and pepper.
26. Drizzle the bacon-wrapped meatloaf patties with the gravy.
27. Pile smashed potatoes alongside and make a well in the center for extra sour cream or gravy.

potatoes, ground sirloin, bread crumbs, milk, egg, grill seasoning, ground allspice, tomato paste, onion, bacon, extravirgin olive oil, unsalted butter, sour cream, salt, tomatoes, flour, chicken, brown mustard, worcestershire sauce, parsley

Taken from www.epicurious.com/recipes/food/views/bacon-wrapped-meatloaf-patties-with-pan-gravy-and-sour-cream-tomato-smashed-potatoes-374541 (may not work)