Hell’S Kitchen Meatloaf With Sweet-Potato Purée

• Meatloaf:
• 8 slices smoked bacon
• 1/3 pound ground veal
• 1/3 pound ground pork
• 1/3 pound ground lamb
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon paprika
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon hot sauce such as Tabasco
• 1 clove garlic, chopped
• 1 large egg
• 2 tablespoons extra-virgin olive oil
• Special equipment: 1 muffin tin
• Sweet-Potato Puree:
• 2 sweet potatoes, peeled and diced
• 1/4 cup mascarpone cheese
• 2 ounces heavy cream
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 2 tablespoons honey
• 1 tablespoon unsalted butter
• Apple-Cider Jus:
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon finely diced red jalapeno
• 1/2 Granny Smith apple, peeled and diced
• 2 tablespoons apple-cider vinegar
• 1/2 cup chicken stock or low-sodium chicken broth
• 1 teaspoon unsalted butter

1. For the Meatloaf:
2. Preheat the oven to 350u0b0F. Line a baking sheet with the bacon slices and bake until cooked but not crispy, about 8 minutes. Let cool.
3. Meanwhile, in a large bowl, combine all of the meats, spices, hot sauce, garlic, and egg; season with salt and freshly ground black pepper. Mix thoroughly with your hands and form the meatloaf into 4 (4-ounce) balls.
4. In a large saucepan over moderately high heat, warm the olive oil. Sear the meatloaf balls, turning frequently, until browned on all sides, about 4 minutes total. Let cool.
5. Wrap each meatloaf ball with two pieces of the cooked bacon and place in the muffin tins. Bake until the meat is fully cooked and the bacon is crispy, 12 to 14 minutes.
6. For the Sweet-Potato Puree:
7. In a large pot of salted boiling water, cook the potatoes until fork tender, about 10 minutes. Drain and let cool for 10 minutes. Transfer to a blender and add the mascarpone cheese, heavy cream, cayenne pepper, honey, and butter. Season with salt and freshly ground black pepper to taste. Blend until it's a rich thick puree.
8. For the Apple-Cider Jus:
9. In a saucepan over moderate heat, warm the olive oil. Saute the red jalapeno and apples until softened, about 4 minutes. Add the apple-cider vinegar and simmer until reduced by one third, about 5 minutes. Add the chicken stock and simmer 5 more minutes. Stir in the butter and simmer 5 more minutes.
10. To Plate:
11. Place one meatloaf ball on each of four plates. Drizzle with a few tablespoons of sweet-potato puree and a tablespoon of apple-cider jus.

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Taken from www.epicurious.com/recipes/member/views/hell-s-kitchen-meatloaf-with-sweet-potato-puree-50188395 (may not work)