The BEST Meatloaf Ever

One meatloaf recipe to rule them all! Bon Appetite's take on meatloaf, originally entitled BA's Best Beef-and-Bacon Meatloaf. I can't explain why all of these ingredients work so well together, but I can tell you that this is the best meatloaf I've ever had! The meat mixture was a bit 'wet' when I put it together but it cooked up beautifully and it was easy to cut. I would suggest doing a search for "One meatloaf to rule them all" to get Bon Appetite's explanation of WHY it works, but here is how to do it- and it is so worth the extra dishes to wash!

• Ready In: 1 hr 40 mins
• Serves: 4-6
• Yields: 1 Meatloaf

Ingredients

• 1  tablespoon olive oil
• 1  onion, grated in a cheese grater
• 1  garlic clove, minced
• 3⁄4 cup ketchup
• 1⁄4 cup apple cider vinegar
• 3  tablespoons dark brown sugar
• 1⁄4 teaspoon cayenne pepper
• 3⁄4 cup low sodium chicken broth
• 1⁄2 cup parsley
• 2  eggs
• 2⁄3 cup  breadcrumbs
• 1⁄2 cup  grated parmesan cheese
• 1  tablespoon kosher salt
• 1⁄4 teaspoon ground black pepper
• 2  lbs ground beef
• 6  slices  thin bacon

Directions

1. Preheat oven to 350°.
2. Line a rimmed baking sheet with foil, then parchment paper.
3. Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
4. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes.
5. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
6. Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine.
7. Add beef and mix well with your hands to combine.
8. Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface.
9. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.
10. Bake until an instant-read thermometer inserted into the center registers 165° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.