This meatloaf comes with deliciously looking potato topping, just slice it and it’s ready to eat.
for the meatloaf:
- 2 tsp extra-virgin olive oil
- 2 garlic cloves
- 1 small onion
- 2 small potatoes
- 1 small green pepper
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1½ lb / 680 g ground pork
- 2 oz / 60 g parmigiano reggiano
- 2 slices white bread
- 1 large egg
for the topping:
- 1 lb / 450 g potatoes
- 2 tbsp / 30 g butter
- 1/4 cup half and half or cream
- 1 egg yolk
- Preheat oven to 350° F / 180° C. Mince the garlic and chop on small dice the onion, peppers and potatoes. Heat oil in skillet over medium-high. Add the prepared vegetables and cook, stirring occasionally, until onion is soft and vegetables become brown on the edges, around 5 mins. Add paprika and thyme, season with salt and pepper. Stir and cook another minute.
- Combine pork, grated cheese, diced bread, and egg in a bowl. Add cooked vegetables and season with salt and pepper. Mix well and transfer into a 4×10 inch (10×25 cm) loaf pan, covered with parchment paper. Put in the oven for 40 mins.
- Meanwhile, boil the potatoes for the topping, peal them and mash them with the melted butter, cream, and egg yolk. Take the meatloaf out of the oven and top it with the potato puree (if you want to achieve a fancy look, fill the puree in a piping bag with a big star tip and make a pattern). Return to the oven for another 10 mins or until the potatoes get golden-brown on the edges. Let rest 15 mins before slicing.
