Three Moms' Meat Loaf
|Olive oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ground beef chuck||1 Pound|
|Ground pork||12 Ounce|
|Ground veal||12 Ounce|
|Plain bread crumbs||1 Cup (16 tbs)|
|Tomato paste||1 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh thyme leaves||2 Tablespoon|
|Chopped fresh rosemary||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Canned crushed tomatoes||16 Ounce (1 Can)|
|Thick bacon slices||4 Ounce (About 4 Slices)|
Place a rack in the middle of the oven and preheat oven to 375°F.
Heat the olive oil in a medium skillet over medium-low heat.
When hot, add the onion and garlic and cook, stirring occasionally, until the onion is soft, about 10 minutes.
In a large bowl, combine the onion mixture, beef, pork, veal, eggs, bread crumbs, tomato paste, parsley, thyme, rosemary, salt, and a generous grinding of pepper, mixing well with your hands or a wooden spoon.
Turn the meat out onto a rimmed baking sheet, a roasting pan with high edges, or a large 11 x 15-inch or 9 x 13-inch glass dish and form the meat mixture into a loaf approximately 5x8 inches and 3 to 4 inches tall.
Mix the tomatoes with 1 1/2 cups water in a small bowl and pour the sauce over the top of the meat loaf, allowing some of it to fall into the pan.
Drape the bacon strips over the meat loaf widthwise.
Bake for 30 minutes, basting with the pan juices several times.
Increase the oven temperature to 400°F, and bake an additional 30 to 40 minutes, basting every 10 minutes or so, for a total cooking time of 60 to 70 minutes.
The bacon should be cooked through and a thermometer inserted into the center of the meat loaf should measure 165°F.
Remove from the oven and let the meat loaf rest for 10 minutes, then cut into slices and serve with the bacon and the tomato juices from the bottom of the pan.