“This recipe will prove all meatloaf doubters wrong!” says Epicurious member Jamie Monahan, of Martinez, California. She has perfected it over the years and it combines sweet and smoky flavors harmoniously. Serve with mashed potatoes and roasted carrots—and if you have leftovers, slice onto crusty bread for a stick-to-your-ribs sandwich.

　　

Ingredients

Makes 6 servings

　　2 pounds ground beef chuck

　　1 cup finely grated Parmesan cheese

　　3/4 cup plain dry bread crumbs

　　1/2 cup ketchup, plus more for serving

　　1/2 medium onion, coarsely grated using the large holes on a box grater

　　1 garlic clove, minced

　　2 large eggs, beaten

　　2 tablespoons light brown sugar

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　5 to 7 thin slices bacon (optional)

　　Special equipment: 1 (9 by 13-inch) baking dish

　　

Step 1

Position a rack in the middle of the oven and preheat the oven to 400°F.

　　

Step 2

In a large bowl, crumble the ground beef. Add the cheese, bread crumbs, ketchup, onions, garlic, eggs, brown sugar, salt, and pepper. Using your hands, gently mix to combine.

　　

Step 3

Transfer the meat mixture to a 9 by 13-inch baking dish and form it into a roughly 5 by 12-inch loaf. Drape the bacon slices diagonally over the top and sides of the meatloaf and bake until the bacon is browned and the meatloaf gives slightly when pressed in the center, about 45 minutes. Let the meatloaf stand about 10 minutes before slicing and serving.

　　

DO AHEAD

Step 4

The COOKED MEATLOAF can be covered and refrigerated, up to 3 days.

　　The Epicurious Cookbook