Preparation Steps

• Preheat the oven to 375°F (190°C). Line a baking sheet with foil and set a wire rack on top.
• In a large bowl, combine ground beef, breadcrumbs, chopped onion, minced garlic, beaten eggs, milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined—do not overwork.
• On a sheet of parchment paper, shape the meat mixture into a rectangle about 10 x 8 inches and roughly 1 inch thick.
• Spread the cooled mashed potatoes evenly over the meat rectangle, leaving a 1/2-inch border around the edges.
• Carefully roll the meat around the mashed potatoes, using the parchment to help form a tight loaf. Pinch seams to seal.
• Lay bacon slices slightly overlapping lengthwise on another piece of parchment to form a bacon weave. Place the meatloaf seam-side down on the bacon weave and wrap the bacon around the loaf, tucking ends underneath.
• Transfer the bacon-wrapped meatloaf to the prepared wire rack on the baking sheet.
• In a small bowl, mix ketchup and brown sugar. Brush half of the glaze over the top of the meatloaf.
• Bake for 60 to 70 minutes, or until the internal temperature reaches 160°F (71°C) and the bacon is crisping. If bacon browns too fast, tent loosely with foil.
• Remove from oven and brush remaining glaze on top. Let the meatloaf rest 10 minutes before slicing to allow the mashed potato center to set.
• Slice and garnish with chopped parsley if desired. Serve warm.