1 tablespoon olive oil1 onion, grated on large holes of a box grater1 garlic clove, finely chopped3/4 cup ketchup1/4 cup apple cider vinegar3 tablespoons dark brown sugar1/4 teaspoon cayenne pepper3/4 cup low-sodium chicken broth1/2 cup chopped fresh parsley2 large eggs2/3 cup fine breadcrumbs1 package Andy's Parmesan Di Fata Blend1 tablespoon kosher salt1/4 teaspoon freshly ground black pepper2 pounds ground beef chuck (15% fat)6 thin strips baconINSTRUCTIONS:Preheat oven to 350 degrees.
Line a rimmed baking sheet with foil, then parchment paper.
Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes.
Transfer to a large bowl.
Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes.
Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth.
Set remaining ketchup mixture aside.Add broth mixture, eggs, breadcrumbs, Andy's Parmesan Polver di Fata Blend, salt, and pepper to onion and garlic; mix to combine.
Add beef and mix well with your hands to combine.
Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface.
Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.
Bake until 165 degrees at thickest part of loaf registers 165 degrees and bacon is crisp, 70–80 minutes.
Let rest 10 minutes before slicing.
Recipe Credit: Jessie Demauk