Island Smokin' Meatloaf Recipe

Sauté onion

Preheat a small skillet over medium heat and add 1 tablespoon olive oil. Sauté the 1/2 cup finely diced yellow onion until softened and translucent, about 4–5 minutes. Add minced garlic in the last 30 seconds, stir, then remove from heat and let cool slightly.

Mix meatloaf

In a large bowl combine 1.25 lbs ground beef and 0.5 lbs ground pork. Add 1 cup plain breadcrumbs, 1/2 cup whole milk, 1 large beaten egg, the cooled sautéed onion and garlic, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 2 tablespoons chopped fresh parsley. Use your hands or a spoon to gently combine until just mixed; avoid overworking to keep the loaf tender.

Shape and bake

Preheat oven to 375°F (190°C). Shape the mixture into a loaf about 9x5 inches and place on a lightly oiled rimmed baking sheet or in a loaf pan. Reserve about 1/4 cup of the espresso-maple glaze (made in the next section) to brush on during the last 10 minutes of baking. Bake meatloaf for 45–55 minutes, until an instant-read thermometer in the center reads 155–160°F (68–71°C). Brush remaining glaze over the top during the last 10 minutes and return to oven. Let rest 8–10 minutes before slicing.

While the meatloaf bakes (or before), make the glaze: in a small saucepan combine 1/4 cup brewed espresso, 1/4 cup maple syrup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, and 1 tablespoon butter. Bring to a simmer over medium heat, stirring to dissolve the sugar. Reduce heat to low and simmer gently 4–6 minutes until slightly thickened and glossy. Taste and season with 1/4 teaspoon salt if needed. Remove from heat and keep warm; reserve about 1/4 cup for brushing at the end of baking and the rest for serving.

Place 2 lbs peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, reduce to a simmer and cook until very tender, 15–18 minutes. Drain well and return to the pot.

Over low heat, add 3 tablespoons unsalted butter and 3/4 cup whole milk to the potatoes. Mash with a potato masher until smooth but still slightly rustic. Stir in 1/2 cup grated Parmesan, 1 teaspoon salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper. Keep warm until plating.

While meatloaf and potatoes cook, prepare the onion straws. Slice 1 large yellow onion very thin (use a mandoline or a sharp knife) and separate into rings/strands. Place the slices into 1/2 cup buttermilk and let soak 5–10 minutes to tenderize.

In a shallow bowl whisk together 3/4 cup all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 3/4 teaspoon salt. Heat a medium pot with enough vegetable oil to reach about 1.5–2 inches deep over medium-high heat to 350°F (175°C).

Working in batches, remove onion slices from buttermilk, let excess drip off, toss lightly in the flour mixture to coat, shaking off excess. Fry in hot oil until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined sheet and season immediately with a pinch of salt. Keep warm or re-crisp briefly in a 350°F oven for a few minutes before serving.

Plate about 1 cup Parmesan mashed potatoes per serving. Slice the rested meatloaf into 3/4- to 1-inch thick slices and lay 1–2 slices on each plate or beside the mash. Drizzle additional espresso-maple glaze over the meatloaf slices and a little around the plate.

Top each plated meatloaf with a generous handful of onion straws and sprinkle with 2 tablespoons extra grated Parmesan (to share among servings) and 1 tablespoon chopped fresh parsley. Serve immediately.