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°. 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° and bacon is crisp, 70–80 minutes.
Let rest 10 minutes before slicing.
Recipe Credit: Jessie Demauk