Oliver Clark's Meat Loaf

• 4 cloves garlic, chopped fine
• 4 tablespoons olive oil
• 2 medium onions, chopped fine
• Salt and pepper
• 1 1/2 large portobello mushroom caps, chopped fine
• 1 green pepper, chopped fine
• 2 pounds ground beef
• 1 pound ground pork or sausage meat
• 1 cup unflavored bread crumbs
• 1/2 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Cajun seasoning
• 13 cup Parmesan cheese, grated
• 4 tablespoons ketchup
• 1 tablespoon mayonnaise
• 2 tablespoons whipped cream cheese
• 3 eggs
• 1/2 pound bacon

1. Preheat oven to 350 degrees.
2. Saute garlic in 2 tablespoons of oil till lightly brown and onions till translucent.
3. Remove to a bowl.
4. Add a dash of salt and pepper.
5. Saute mushrooms in the remaining oil until water is released, about two minutes, and remove them to the bowl.
6. Add more salt and pepper.
7. In a bowl, place everything except the eggs and bacon.
8. Paw at it with two forks, combining thoroughly but not overmixing.
9. Mix in the eggs and the ingredients of the first bowl.
10. Bake in the oven for an hour.
11. Midway through the baking time, saute the bacon till half-cooked, then adorn the meat loaf with it and finish cooking.

garlic, olive oil, onions, salt, portobello mushroom caps, green pepper, ground beef, ground pork, unflavored bread crumbs, onion powder, mustard, cajun seasoning, parmesan cheese, ketchup, mayonnaise, whipped cream cheese, eggs, bacon

Taken from cooking.nytimes.com/recipes/8414 (may not work)