Pan-seared Meatloaf Recipe

Prep filling

In a large bowl, combine breadcrumbs and milk; let sit 5 minutes until absorbed. Add ground beef, ground pork, beaten egg, diced onion, minced garlic, Worcestershire, Dijon, smoked paprika, 1.5 tsp kosher salt, and 1 tsp black pepper. Gently mix with your hands or a fork just until combined — do not overwork.

Form and pan-sear

Divide mixture into two equal loaves (about 1 lb each) or keep as one large if preferred. Heat 1 tbs neutral oil and 1 tbs olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Sear the loaves 3–4 minutes per side, until a deep brown crust forms (use tongs to hold on edges to brown sides).

Finish in oven with glaze

Preheat oven to 375°F (190°C). Brush the tops of the seared loaves with 2–3 tbs of the prepared chipotle-maple ketchup (reserve the rest for service). Transfer the skillet to the oven and roast 15–20 minutes for medium (internal 150–155°F / 65–68°C); longer if you prefer well done. Remove, tent with foil, and rest 8–10 minutes before slicing.

While the meatloaf rests, combine 3/4 cup ketchup, 1 tsp minced chipotle in adobo, 1.5 tbs maple syrup, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1/2 tsp smoked paprika and 1/4 tsp salt in a small saucepan. Bring to a low simmer over medium-low heat and cook 4–6 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust heat or sweetness. Reserve about 2–3 tbs for glazing during roast and the remainder for serving.

Preheat oven to 375°F (if not already). Line a rimmed baking sheet with parchment. Arrange 6 slices of beef bacon in a single layer. Sprinkle evenly with 2 tbs brown sugar, 1/4 tsp chipotle powder (optional) and 1/4 tsp black pepper. Bake 12–18 minutes until crisp and caramelized, watching closely so sugar doesn't burn. Transfer to a wire rack to cool; once cool and crisp, break into coarse crumbles. Reserve about 2–3 tbs for garnishing the meatloaf and the rest for table service.

Place quartered redskin potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 15–20 minutes. Drain well and return potatoes to the hot pot over very low heat for 1 minute to evaporate excess moisture.

Add 2 tbs butter, 1/2 cup warm milk, and 3/4 cup Boursin cheese to the potatoes. Mash with a potato masher or ricer until mostly smooth but still retaining some texture (redskin character). Season with 3/4 tsp kosher salt and 1/2 tsp black pepper. Stir in sliced chives if using. Keep warm until plating.

Trim and halve (if long) 1 lb green beans. Heat 1 tbs olive oil in a sauté pan over medium heat. Add minced shallot and sauté 1–2 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until aromatic.

Add green beans and 1/2 cup chicken stock to the pan. Bring to a simmer, cover, and cook 6–8 minutes until beans are tender but still have some bite. Remove lid and increase heat to medium-high to reduce remaining liquid slightly if needed. Stir in 1/2 tbs apple cider vinegar, season with 1/2 tsp salt and 1/4 tsp black pepper, and finish with a pat of butter (optional) for sheen.

Slice the rested meatloaf into thick slices. Spoon a smear of warm chipotle-maple ketchup onto each plate. Place a scoop of Boursin redskin mashed potatoes and a portion of stewed green beans beside it. Arrange 1–2 slices of meatloaf on the plate. Spoon additional ketchup over the meatloaf as desired and sprinkle candied beef bacon crumble over the top. Garnish with chopped parsley. Serve immediately.