Ingredients
1
medium onion, finely chopped (1 cup)
2
garlic cloves, finely chopped
1
cup fresh bread crumbs (from 2 slices firm white sandwich bread)
2
large eggs, lightly beaten
3
tbsp finely chopped fresh flat-leaf parsley
1
1/2 tbsp Worcestershire sauce
1
1/2 lb meatloaf mix or equal parts ground beef chuck, pork, and veal
2
tbsp distilled white or cider vinegar
4
bacon slices, cut into 1 1/2-inch pieces
Special equipment: an instant-read thermometer
Directions
1.
Put oven rack in middle positionand preheat oven to 400°F. Line a shallow baking pan with foil.
2.
Cook onion and garlic in oil in a 10-inch skillet over moderate heat, stirring frequently, until just softened, about 4 minutes.
3.
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.)
4.
Using a 1-cup measure, drop slightly rounded cups of mixture into baking pan and lightly pat to form 4 domes.
5.
Stir together ketchup and vinegar and spoon over mounds. Bake meatloaves until center of each loaf registers 155°F on thermometer, about 25 minutes.
6.
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.
7.
Turn on broiler and broil meatloaves 2 to 3 inches from heat until glaze is slightly caramelized, 1 to 2 minutes.
8.
Serve meatloaves topped with bacon.
New-York Restaurants
