Meatloaf & Loaded Potato Bites
1 1/2 pounds ground beef
1 pound ground pork sausage
2 eggs, beaten
1/2 cup breadcrumbs
1/4 cup heavy cream
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
2 tablespoons worcestershire sauce
2 tablespoons house seasoning
6 medium size russet potatoes
1/3 cup ketchup
1/4 cup concord grape jelly
1/4 teaspoon smoked paprika
1/3 cup sour cream
2 tablespoons chopped scallions
1/4 cup shredded cheese
2 tablespoons crumbled cooked bacon
1/4 cup steamed and chopped broccoli
1/4 teaspoon house salt
Preheat oven to 375º-F. Line a large baking sheet with aluminum foil.
In a large bowl, mix all ingredients together until well-incorporated. Do not over mix the meat, or it will become tough. Add mixture to center of baking sheet and form into a rectangular shape.
Wash and dry potatoes, then pierce each one with a fork several times. Place potatoes on baking sheet around the meatloaf.
Whisk ketchup and jelly together in a small bowl, set aside.
Bake meat and potatoes for 45 minutes, then turn potatoes over and add the sauce to the meatloaf. Continue to bake until the meatloaf is thoroughly cooked and potatoes are fork tender, another 15-20 minutes.
MAKE POTATO FILLING
Add potato filling ingredients to a medium size bowl and refrigerate until ready to assemble.
Remove meatloaf from baking sheet and add to a large serving dish, lightly tent with foil. Cut each potato in half, then cut ends off each half so the potato bite will stand straight up. Scoop out some potato from each half to form a well, then mash excess potato in a small bowl. Add the mashed potato to the sour cream mixture and spoon mixture back into bake potato bites. Place potato bites on a clean baking sheet, sprinkle with extra cheese and bake for 5 minutes. Serve warm alongside meatloaf.