Classic Meatloaf (From Fine Cooking Magazine)

• 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

1. Heat the oven to 350.
2. In a small skillet, heat the oil and saute onions for 4-5 minutes. Add garlic and saute another 1 or 2 minutes.
3. 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.
4. 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.
5. Wrap strips of bacon around the meatlaof, tucking the ends under the loaf.
6. 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.

oil, onion, garlic, ground beef, ground veal, ground pork, tomato ketchup, mustard, worcestershire sauce, breadcrumbs, egg, salt, fresh ground black pepper, flat leaf parsley, bacon

Taken from www.food.com/recipe/classic-meatloaf-from-fine-cooking-magazine-309723 (may not work)