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  • 1 tablespoon olive oil

  • 1 onion, grated

  • 1 TBS grated garlic

  • ¾ cup ketchup

  • ¼ cup apple cider vinegar

  • 3 tablespoons dark brown sugar

  • ¼ teaspoon cayenne pepper

  • ¾ cup chicken broth

  • ½ cup chopped fresh parsley

  • 2 large eggs

  • ⅔ cup breadcrumbs

  • ½ cup grated Parmesan

  • 1 tablespoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 2 pounds ground beef chuck (15% fat)

  • 6 thin strips bacon


  1. Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.

  2. 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.

  3. 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. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.

  4. Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. 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.

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