My generation grew up with meatloaf as a comfort food staple. This version is well suited for very lean beef, as the pureed onions in the meat mixture and the outer wrapping of bacon will help to keep it moist. This version starts out with typical Italian flavors and ends up with a kicked-up mixture that includes mustard and horseradish.
2 lbs. lean ground round
2 yellow onions pureed in a food processor or finely minced
2 garlic cloves, minced
2 tbs kosher salt
1 tbs freshly ground black pepper
1 cup grated parmigiano-reggiano cheese
1 cup unseasoned breadcrumbs
1/2 cup Italian flat-leaf parsley, chopped
1/2 cup Dijon mustard
1/2 cup grated horseradish
1/2 cup ketchup
10 slices bacon
Make Ahead Preparation:
In a large bowl, combine all ingredients except the ketchup and bacon. Mix with your hands until well blended.
On a sheet of plastic wrap, shape the meat mixture into a loaf-shape approximately 9" x 5". Wrap tightly in the plastic wrap. Wrap with a layer of tin foil. Label and freeze for up to one month or refrigerate for up to 3 days.
Day Ahead Instructions:
If meatloaf has been frozen, remove from freezer and place in the refrigerator overnight to thaw out.
Last Minute Assembly:
Preheat oven to 350 degrees. Line rimmed baking sheet with tin foil and spray with cooking spray.
Place defrosted meatloaf on the lined baking sheet and use a pastry brush to cover the loaf with 1/2 cup ketchup. Arrange the 10 bacon slices crosswise over the loaf, overlapping them tightly, to completely cover the surface of the loaf. Use a spatula to tuck the ends of the meatloaf under the loaf.
Bake in preheated oven for approximately one hour or until internal temperature of the meatloaf reaches 160 degrees.
Remove from oven and let rest for 10 minutes before serving.