Classic Meatloaf (From Fine Cooking Magazine) - cooking recipe

Ingredients

1 tablespoon oil
1/2 cup onion, finely chopped
1 1/2 teaspoons garlic, minced
3/4 lb 85% lean ground beef
3/4 lb ground veal
3/4 lb ground pork
1/2 cup tomato ketchup
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3/4 cup breadcrumbs
1 egg
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/4 cup flat leaf parsley, finely chopped
8 slices bacon, raw

Preparation

Heat the oven to 350.
In a small skillet, heat the oil and saute onions for 4-5 minutes. Add garlic and saute another 1 or 2 minutes.
In a large mixing bowl, combine all the remaining ingredients except for the bacon and add the onion mixture. Mix until ingredients are just combined - do not overmix.
Turn out the meat mixture onto a baking sheet covered with parchment paper or foil and form into slightly oval loaf. OR, divide into 4 equal mini-loaves.
Wrap strips of bacon around the meatlaof, tucking the ends under the loaf.
Bake the meatloaf for about 50 to 60 minutes for a larger loaf or 25 to 35 for mini loaves. Before slicing, let the meatloaf rest for 10 minutes to let the juices redistribute.