American Meat Loaf Somewhat Frenchified, with a California Twist

• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 cup fresh bread crumbs (page 4)
• 1 cup finely chopped yellow or white onion
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 2/3 cup white wine
• 2 large eggs
• 12 unseasoned oil-packed sun-dried tomato halves
• 2 ounces salt pork, unsmoked bacon, or pancetta, very thinly sliced

1. Preheat the oven to 325F.
2. Place all the ingredients except the sun-dried tomatoes and salt pork in a large bowl, and knead with your hands until thoroughly blended and no longer wet.
3. Transfer the mixture to a 9-by-5-by-2 3/4-inch loaf pan or other suitable baking dish.
4. Pat the mixture to even it across the top and fill all the way to the corners.
5. Arrange the tomatoes over the loaf without overlapping them.
6. Arrange the salt pork in stripes, without touching one another, over the tomatoes.
7. Cover the pan with aluminum foil, pinching around the pan rim to seal loosely.
8. Bake until the juices are bubbling up clear, not pink, and the meat is no longer pink in the center, about 2 hours.
9. Remove from the oven, uncover, and let stand at room temperature for at least 1 hour to allow the juices to settle and the loaf to firm.
10. Cut the meat loaf into slices as thick as you like and serve warm.
11. Or, refrigerate overnight and serve cold.

ground beef, ground pork, ground veal, bread crumbs, onion, garlic, thyme, kosher salt, freshly ground black pepper, tomato paste, white wine, eggs, tomato halves, salt pork

Taken from www.epicurious.com/recipes/food/views/american-meat-loaf-somewhat-frenchified-with-a-california-twist-389513 (may not work)