Meatloaf

Source: Epicurious

1 medium onion, finely chopped (1 cup)
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)
3/4 cup whole milk
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 lb meatloaf mix or equal parts ground beef chuck, pork, and veal
1/4 cup ketchup
2 tablespoons distilled white or cider vinegar
4 bacon slices, cut into 1 1/2-inch pieces Special equipment: an instant-read thermometer

Put oven rack in middle positionand preheat oven to 400°F. Line a shallow baking pan with foil.

Cook onion and garlic in oil in a 10-inch skillet over moderate heat, stirring frequently, until just softened, about 4 minutes.

Stir together bread crumbs,milk, eggs, parsley, Worcestershire sauce, Tabasco, salt, and pepper in a large bowl. Gently combine meat if necessary, then add to bread-crumb mixture along with onion mixture and gently knead with your hands until just combined. (Mixture will be moist. Wipe out skillet and reserve.)

Using a 1-cup measure, drop slightly rounded cups of mixture into baking pan and lightly pat to form 4 domes.

Stir together ketchup and vinegar and spoon over mounds. Bake meatloaves until center of each loaf registers 155°F on thermometer, about 25 minutes.

While meatloaves bake, cook bacon in skillet over moderate heat, stirring occasionally, until crisp, about 7 minutes. Transfer with a slotted spoon to paper towels to drain.

Turn on broiler and broil meatloaves 2 to 3 inches from heat until glaze is slightly caramelized, 1 to 2 minutes.

Serve meatloaves topped with bacon.