Meatloaf and Mashed Potatoes

1 onion, thinly sliced

4 Tbsp salted butter

~1/4 tsp salt

~1 Tbsp sugar

1/4 cup dark brown sugar (light brown is fine)

2 Tbsp Worcestershire sauce

2 Tbsp tomato paste

1/4–1/2 tsp garlic powder

1/4 tsp black pepper

2 lb ground beef (she uses 85/15)

2 eggs

2 Tbsp Worcestershire sauce

2 Tbsp tomato paste

1/2 tsp black pepper

1 tsp garlic powder

1 tsp salt

1/4 cup heavy cream

The semi-caramelized onions, plus all the butter/oil from the pan

1 cup breadcrumbs

Bacon, to wrap (optional)

Russet potatoes, boiled until very tender (quantity not stated)

Salted butter (start with a couple of Tbsp)

Salt (start with ~1/2 tsp)

Black pepper (~1/4 tsp)

Milk (added ~2 Tbsp at a time to desired consistency)

Preheat a skillet over medium-low heat. Add 4 Tbsp butter and the sliced onion, plus ~1/4 tsp salt and ~1 Tbsp sugar.

Cook, stirring every few minutes, until softened with a little color — about 10 minutes (not fully caramelized). Keep the butter/oil in the pan with them.

Mix the dark brown sugar, 2 Tbsp Worcestershire, 2 Tbsp tomato paste, garlic powder, and black pepper until combined. (A pastry brush works for both mixing and applying.)

Preheat the oven to 350°F.

In a large bowl, combine the ground beef, eggs, 2 Tbsp Worcestershire, 2 Tbsp tomato paste, black pepper, garlic powder, salt, heavy cream, and the onions with their pan butter/oil.

Mix the meat and wet ingredients together first, then add the breadcrumbs and mix again (adding breadcrumbs last keeps them from turning into soggy lumps).

Lay 3 overlapping sheets of plastic wrap on the counter. Arrange bacon strips vertically, side by side.

Place the meat mixture horizontally across the center of the bacon and shape into a loaf. Use the plastic wrap to roll and press the bacon around the loaf.

Transfer to a meatloaf pan (or a baking dish). Brush the glaze all over the top and sides.

Bake at 350°F for about 45 minutes.

Boil the russet potatoes until very tender; drain.

Add a couple of Tbsp salted butter, ~1/2 tsp salt, and ~1/4 tsp pepper. Start mixing with a hand mixer and let the butter melt.

Add milk about 2 Tbsp at a time, mixing, until it reaches the consistency you want.

Slice the meatloaf and plate with the mashed potatoes.