Meatloaf is one step away from a great pate. This version is a hearty and rich loaf that you can put high on the list of favorite comfort foods especially when you serve it, as served here, with some mashed potatoes and buttered haricots verts.
1 1/2 lbs of ground beef (80% lean)
1 red onion, coarsely chopped
3 large or 6 small cloves of garlic, peeled
2/3 cup of ketchup, divided into 1/3 cup portions
2 large eggs
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
½ lb of bacon, 2 strips halved crosswise, the rest coarsely chopped.
2 Challah or Brioche rolls, torn into pieces
½ cup chopped fresh parsley
1. Pre-heat oven to 400 degrees.
2. In the bowl of a food processor fitted with the metal blade, process onion and garlic until onion is finely chopped. Transfer the onion and garlic mixture to a large bowl. Add the beef, 1/3 cup of ketchup, the eggs, the salt and the pepper.
3. Put the chopped bacon and the bread into the processor and use the pulse feature several times until the bread is coarsely chopped. Do not over process. Add the mixture to the bowl. Add the parsley. Gently mix all ingredients. Do not overmix.
4. Put the mixture into a 9X5X3 inch metal loaf pan. If you do not have one, you can hand form the loaf on a sheet pan. Arrange the bacon slices in a crosswise pattern atop the meat mixture. Spoon the remaining 1/3 cup of ketchup in the spaces between the bacon slices.
5. Bake meatloaf until the meat comes away from the sides of the pan, about an hour. Lets rest 10 minutes. Slide a spatula under one end of the meatloaf and then tilting pan, slide the loaf out onto a serving platter. Slice and serve.