Step 1

Preparation

Step 2

For the Meatloaf:

Step 3

Preheat the oven to 350°F. Line a baking sheet with the bacon slices and bake until cooked but not crispy, about 8 minutes. Let cool.

Step 4

Meanwhile, in a large bowl, combine all of the meats, spices, hot sauce, garlic, and egg; season with salt and freshly ground black pepper. Mix thoroughly with your hands and form the meatloaf into 4 (4-ounce) balls.

Step 5

In a large saucepan over moderately high heat, warm the olive oil. Sear the meatloaf balls, turning frequently, until browned on all sides, about 4 minutes total. Let cool.

Step 6

Wrap each meatloaf ball with two pieces of the cooked bacon and place in the muffin tins. Bake until the meat is fully cooked and the bacon is crispy, 12 to 14 minutes.

Step 7

For the Sweet-Potato Pureé:

Step 8

In a large pot of salted boiling water, cook the potatoes until fork tender, about 10 minutes. Drain and let cool for 10 minutes. Transfer to a blender and add the mascarpone cheese, heavy cream, cayenne pepper, honey, and butter. Season with salt and freshly ground black pepper to taste. Blend until it's a rich thick puree.

Step 9

For the Apple-Cider Jus:

Step 10

In a saucepan over moderate heat, warm the olive oil. Sauté the red jalapeño and apples until softened, about 4 minutes. Add the apple-cider vinegar and simmer until reduced by one third, about 5 minutes. Add the chicken stock and simmer 5 more minutes. Stir in the butter and simmer 5 more minutes.

Step 11

To Plate:

Step 12

Place one meatloaf ball on each of four plates. Drizzle with a few tablespoons of sweet-potato purée and a tablespoon of apple-cider jus.