In a large saucepan cover potatoes with water. Boil until fork tender. Drain well
In a large mixing bowl beat potatoes well. Beat in butter, salt and pepper. Add only enough milk to smooth potatoes. Being careful not to add too much. Potatoes should be fairly stiff.
Fold in cheese and set aside.
In a large mixing bowl combine all meatloaf ingredients. Mix well
Divide meat mixture in half.
In a shallow baking dish form a bottom layer
Spread mashed potatoes on top of meat mixture leaving about a 1 inch border
Top with second half of the meat mixture
Gently pat down over potatoes
Pinch edges together all the way around to seal
Cover with foil and bake in a 350° oven for 1 hour
Uncover and drain any excess fat
Return the oven for 20 minutes
Spread remaining mashed potatoes over meatloaf like frosting cake. OR pipe potatoes over meatloaf using a pastry bag
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.