BBQ Meatloaf with Smoked Cheddar and Rustic Corn Mash

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Line a baking tray with parchment paper or lightly grease an oven-safe baking dish.

2. 2

   In a small bowl, mix the breadcrumbs with the milk and let sit for 5 minutes so they can hydrate.

3. 3

   Heat the olive oil in a skillet over medium heat. Add the yellow onion and cook for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more. Remove from the heat and let cool slightly.

4. 4

   In a large bowl, combine the ground beef, the milk-soaked breadcrumbs, the egg, the sautéed onion and garlic, 15 ml / 1 tbsp Worcestershire sauce, 2/3 of the smoked paprika, 2/3 of the salt, and 2/3 of the black pepper. Mix with your hands or a spatula just until combined, without overpacking.

5. 5

   Place the mixture on the tray and shape it into a thick rectangle. Arrange the smoked cheddar cheese sticks in the center and fold the meat over the cheese, shaping and sealing it into a loaf.

6. 6

   In a small bowl, mix the BBQ sauce, yellow mustard, apple cider vinegar, the remaining 15 ml / 1 tbsp Worcestershire sauce, the remaining smoked paprika, the remaining salt, and the remaining black pepper. Brush half of the glaze over the meatloaf.

7. 7

   Bake for 30 minutes at 190 °C / 375 °F. Carefully remove from the oven, brush with the remaining glaze, and return to the oven for 20 to 25 minutes more, until the center is fully cooked.

8. 8

   While the meatloaf bakes, place the Yukon Gold potatoes in a large pot with cold water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

9. 9

   In a medium skillet, cook the corn kernels over medium heat for 3 to 4 minutes to concentrate their flavor. Set aside.

10. 10

    Drain the potatoes and return them to the hot pot for 1 minute to evaporate excess moisture. Add the butter, sour cream, cooked corn, and half of the scallions. Mash until rustic in texture. Adjust salt and pepper if desired.

11. 11

    Let the meatloaf rest for 10 minutes out of the oven before slicing so it keeps its juices and the cheese sets slightly.

12. 12

    Serve slices of the BBQ meatloaf with a generous portion of rustic corn mash and finish with the remaining scallions on top.