Step 1

Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat then turn down to a simmer and cook until fork tender 15 - 20 minutes.

Step 2

Drain well in a colander and add back to the pan - off the burner - add the butter, milk and cream cheese and smash them with a potato masher.

Step 3

Stir in the chives, ½ teaspoon salt and ⅛ teaspoon black pepper. Set aside.

Step 4

Preheat the oven to 400 degrees F. Place a large baking sheet on the bottom rack to collect any drips.

Step 5

Grease a 9 or 10-inch deep dish pie pan with butter.

Step 6

Combine all the meatloaf ingredients together in a medium bowl with a fork.

Step 7

Press the meatloaf mixture into the pie pan evenly over the bottom and up the sides.

Step 8

Spoon the mashed potatoes over the meatloaf evenly from edge to edge.

Step 9

Mix the corn and ½ cup of the cheddar cheese together. Spoon that on top of the mashed potatoes leaving a small border around the edge.

Step 10

Sprinkle the remaining ¼ cup cheese over the corn.

Step 11

Bake 30 minutes.

Step 12

Remove from the oven and let it set 5 - 10 minutes before serving.

Step 13

Garnish with crumbled bacon.