Meatloaf Superior

I can't take credit for the innovation that Caviarandcodfish.com brought to a very classic meatloaf dish. But I can take credit for executing on their idea and then merrily consuming it with a bottle of wine and some fantastic braised and roasted autumn vegetables in front of a TV displaying Sunday Night Football (SNF) on a rainy, cold Fall Seattle day. Just about the perfect setting if you ask me.

Last Sunday, to mark the beginning of Fall, I, along with my friend, Lori, cooked what I like to call: Meatloaf Superior. I use this term, because the decadent addition of bacon wrapped around a loaf of breadcrumb, butter, and egg mixed ground beef seems so over-the-top  and rich that it reminds me of a pitch one might see on TV for Wendy's or McDonald's latest mouthwatering creation - it seems that "Crispy, Thick Applewood Smoked Bacon" is all the rage at these fast food burger joints. So why not slap it on a meatloaf?

Well Dave Thomas, I think we one-upped you. Sucka' (actually, I really doubt you care).

Ingredients:

2 cups finely chopped onion
1 tablespoon minced garlic
1 celery rib, chopped fine
1 carrot, chopped fine
2 tablespoons unsalted butter
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons Worcestershire sauce
2/3 cup ketchup plus additional as an accompaniment if desired (Go for the original 57, Heinz!)
2 pounds ground chuck (good quality, we went to the butcher at Whole Foods)
scant 1 cup store-bought bread crumbs (optional: fancy bread crumbs, we used plan Kroger brand)
2 large eggs, beaten lightly
1/3 cup minced fresh parsley leaves
4-6 slices Applewood Smoked bacon (thick cut)

Instructions:

Preheat oven to 350°F.

When you chop the veggies, make sure to chop them very finely - it is important so that the meatloaf holds together well and makes the meatloaf more flavorful.

In a large heavy skillet cook onion, garlic, celery, and carrot in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute.

In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley.

In a shallow baking pan form mixture into 1 10-by 5-inch oval loaf and lay bacon slices over the top. This was the fun part - we formed the meatloaf on a baking sheet with foil. It might be a good idea to oil the sheet or foil a touch so the meatloaf doesn't stick to it too much ---

Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155°F. And you are done: