Meatloaf with Mashed Potatoes and Cheese

This scrumptious version of shepherd’s pie has savoury and juicy meatloaf topped with creamy homemade mashed potatoes. Cheddar and bacon make it even better! Yes, this casserole with loaded potatoes and meatloaf will simplify your weeknight dinner.

1. In a small skillet, heat the oil over medium-high heat. Add onions and cook until softened, about 5 minutes. Include the garlic. Stir and heat for 1 minute, or until aromatic. Take out of the flames. Allow to cool for ten minutes.
2. Make the mashed potatoes in the meantime by cooking them in a pot of salted water for 12 to 15 minutes, or until they are soft. Drain efficiently. Put the skillet back over a low heat. Add the milk together with 40 g of butter. Blend it until it’s smooth. Put the cheese in. season.
3. Preheat the oven to 160°C convection or 180°C. Grease a tray that is 11 cm broad by 7 cm deep. Using parchment paper, extend the paper 3 cm above the mold’s edges and line the bottom and sides. In a big bowl, combine the ground beef, peas, eggs, breadcrumbs, tomato sauce, barbecue sauce, and mixture of onions and parsley. Add pepper and salt for seasoning. Till homogenous, thoroughly mix. Using the back of a spoon, massage the mixture into the prepared pan until it is smooth.
4. The fourth step:
   Bake for 25 minutes or until golden brown and almost done. We take it out of the oven. Increase the temperature to 200°C / 180°C. Pour the mashed potatoes over the meatloaf. Add some remaining butter. Bake for 20 to 25 minutes or until the potatoes are golden brown. Place the meatloaf in the skillet for 10 minutes. Lift it onto a plate. Serve it sliced with sauce.