Bacon Wrapped Meatloaf patties with Gravy and Tomato smashed potatoes

Cover the potatoes in water in a medium saucepan. Bring the water to a boil and cook the potatoes for 10 minutes or until fork tender.

Place meat in lg. mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and dampen them with a splash of milk. Add the egg, grill seasoning, all spice, tomato paste, and three quarters of the onions to the bowl. Combine the mixture and form into 4 large 3/4 inch thick oval patties. Arrange 2 slices of bacon in a X on a cutting board: repeat with the other 6 slices of bacon so you have 4 X’s Place a meatloaf patty on the center of each X. Fold the bacon around each patty. Preheat a large skillet over med-high with EVOO. Transfer the bacon-wrapped patties. bacon seam side down. Fry the meat loaf patties for 7 min. on each side under a loose aluminum-foil tent. The tent will reflect hear and allow steam to escape the pan.

Check on potatoes. When tender, turn off heat, drain and return them to hot pan and warm stove-top to dry them out.Add 2 Tbls of the butter, the sour cream, and the 1/2 c. of milk to the potatoes and smash to the desired consistency. Season the potatoes w/salt and pepper, then fold in the chopped plum tomatoes. Cover till ready to serve.

Remove meatloaf to plater and return pan to heat. Reduce heat to med and add remaining tblsp of butter and remaining onions. Cook onions for 2 min and sprinkle pan with flour. Cook flour for 1 min, then whisk in 1 c. of chicken stock. Bring broth to bubble.If gravy is too thick, thin with broth.

Stir in mustard, worcestershire sauce, and parsley and taste to see if the sauce need salt and pepper. Drizzle the bacon-wrapped meatloaf with gravy. Pile smashed potatoes alongside and make a well in the center for extra sour cream and gravy.