Ashley's Meatloaf-and-Mashed Potato Sandwiches

Photo: Iain Bagwell; Styling: Annette Joseph
Have your butcher grind the pork shoulder roast. The meatloaf and gravy are equally as good served as a traditional plated dinner with the potatoes on the side.

Yield:

Makes 12 servings

Recipe from

Recipe Time

Hands-on: 1 Hour, 20 Minutes
Total: 3 Hours, 30 Minutes

Ingredients

MEATLOAF
1/2 (16-oz.) package hickory-smoked bacon slices, coarsely chopped
2 1/2 pounds pork shoulder roast (Boston butt), ground
4 large eggs
2 cups panko (Japanese breadcrumbs)
1/4 cup grated red onion
1 tablespoon finely ground pepper
1 tablespoon sriracha Asian hot chili sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
TOMATO-BACON GRAVY
5 hickory-smoked bacon slices, cut into 1-inch pieces
1 1/2 pounds tomatoes, halved
1/2 large yellow onion, sliced
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sea salt
MASHED POTATOES
2 pounds Yukon gold potatoes, cut into 1-inch-thick pieces
1 tablespoon sea salt
1 cup panko (Japanese breadcrumbs)
2 cups freshly grated sharp Cheddar cheese
1/2 cup chopped green onions
1/2 cup sour cream
2 tablespoons butter
1 teaspoon sea salt
REMAINING INGREDIENTS
24 hearty bread slices, grilled
Garnish: green onions

Preparation

1. Prepare Meatloaf: Preheat oven to 325°. Pulse chopped bacon 4 to 5 times in a food processor until finely chopped. Combine bacon, pork, and next 8 ingredients, using hands. Transfer pork mixture to a lightly greased 8 1/2- x 4 1/2-inch loafpan.

2. Bake at 325° for 1 hour and 45 minutes to 2 hours or until a meat thermometer inserted in center registers 160°.

3. Prepare Gravy: Cook bacon slices in a large cast-iron skillet 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Increase heat to medium-high. Add tomatoes, cut sides down, and onion slices. Cook 6 to 7 minutes on each side or until charred. Remove from heat. Pulse tomatoes, onions, vinegar, and next 2 ingredients in a food processor just until coarsely chopped and combined. Stir in bacon.

4. Prepare Potatoes: Preheat broiler with oven rack placed in middle position. Bring Yukon gold potatoes, 1 Tbsp. sea salt, and water to cover to a boil in a large saucepan over medium-high heat; reduce heat to medium, and cook 15 minutes or until tender; drain. Combine potatoes, panko, and next 5 ingredients in a large bowl; mash with a potato masher to desired consistency.

5. Place 12 meatloaf slices on a lightly greased rack in a broiler pan. Spoon potato mixture generously over meatloaf. Broil 4 to 5 minutes or until potatoes are golden and crisp. Serve between bread slices with gravy.

Note:

Ashley Christensen,

Poole's Diner, Raleigh, North Carolina,

January 2012