Smoky Meat Loaf with Prune Ketchup

• 1 tablespoon celery seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 star anise pod, broken
• 2 tablespoons vegetable oil
• 1/4 cup minced onion
• 1/4 cup minced fennel bulb
• 1 small celery rib, minced
• 1 garlic clove, minced
• 2 tablespoons sweet pimenton de la Vera (smoked Spanish paprika)
• 1 pound sliced bacon, coarsely chopped
• 3 pounds ground beef chuck
• 3 large eggs, beaten
• 1/4 cup pure maple syrup
• 1 cup fresh pumpernickel bread crumbs
• 1/2 cup shelled unsalted pistachios
• 1 tablespoon plus 1 teaspoon kosher salt or smoked sea salt
• Prune Ketchup, for serving

1. Preheat the oven to 350.
2. In a spice grinder, combine the celery seeds, fennel seeds, peppercorns and star anise and grind to a powder.
3. In a large skillet, heat the oil.
4. Add the onion, minced fennel, celery, garlic, pimenton and the ground spices and cook over low heat, stirring occasionally, until the vegetables soften, about 8 minutes.
5. Let cool to room temperature.
6. In a food processor, pulse the bacon until finely ground.
7. In a large bowl, mix the bacon with the ground beef.
8. Mix in the eggs and maple syrup followed by the vegetable mixture, bread crumbs, pistachios and salt.
9. Pat the meat mixture into two 9-by-4-inch loaves and set them on opposite sides of a large rimmed baking sheet.
10. Bake for about 1 hour, or until an instant-read thermometer inserted in the center of each loaf registers 160.
11. Let rest for 10 minutes.
12. Cut the meat loaf into thick slices and serve with the Prune Ketchup.

celery seeds, fennel seeds, black peppercorns, anise, vegetable oil, onion, fennel bulb, celery, garlic, sweet pimenton, bacon, ground beef chuck, eggs, maple syrup, fresh pumpernickel bread crumbs, pistachios, kosher salt, ketchup

Taken from www.foodandwine.com/recipes/smoky-meat-loaf-with-prune-ketchup (may not work)