Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on Time
1 Hour 20 Mins
Total Time
3 Hours 30 Mins
Yield
Makes 12 servings

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Poole's Diner, Raleigh, North Carolina

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