My mom always topped her meatloaf with a sweet and tangy tomato gravy. My husband’s mom always topped hers with bacon. After we got married, I married the meatloaf recipes too and we all lived happily ever after. This recipe makes a lot, but the leftovers are spectacular when sandwiched between two slices of toasted bread.
Yield: serves 8
Preheat the oven to 325 degrees. Line a rimmed baking sheet with heavy-duty foil. Set aside.
Place croutons, pepper, salt, thyme in the bowl of a food processor fitted with a steel-blade attachment and pulse until finely ground. Add onion, carrot, parsley and garlic and pulse until vegetables are finely chopped, but still have some texture.
Place beef and pork in a large bowl, and add crumb mixture and egg. Mix until thoroughly combined. I find that using my hands works best for this. Turn meat out onto the prepared baking sheet and form into a loaf shape, about 5 by 9 inches.
Mix the ingredients for the tomato gravy in a medium bowl. Spread half of the gravy over the meat, topping decoratively with the bacon slices. Bake for 1 hour, or until a thermometer inserted in the very middle of the loaf registers 155 degrees. If the bacon isn’t quite crisp enough, brown under a broiler for just a minute or two more. Serve immediately with the leftover tomato gravy for dipping.