Ingredients

Start to finish: 1 hour 10 minutes (10 minutes active)
Servings: 4 to 6

Unsalted butter or oil, for coating the pan
2 pounds 85 percent lean ground beef (or a combination of ground beef, veal and/or pork)
1 large egg
1 small onion, grated
1 small clove garlic, minced
1 tablespoon Dijon mustard or Worcestershire sauce
3 tablespoons ketchup
1/4 cup unflavored bread crumbs
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 strips raw bacon (optional)

Directions

Preheat oven to 375 F. Coat a standard loaf pan with oil.

In a large bowl, combine the ground meat, egg, onion, garlic, mustard, ketchup, bread crumbs, parsley, salt and black pepper. Mix well with a wooden spoon or your hands.

Pack the meat mixture into the prepared loaf pan, rounding the top to form a nicely shaped loaf. If using the bacon, lay the strips along the top of the loaf.

Bake for 1 hour, or until the meatloaf has browned and an instant-read thermometer inserted at the center of the loaf reads 160 F. During baking, the meat will release liquid; it will subside and brown, giving the meat a nice crust.

Remove the meatloaf from the oven and cool for 15 minutes in the pan before unmolding and slicing.