From: Jesse Cool

Serves 6 to 8

A good meat loaf is hard to beat, especially when smothered in caramelized onions and resting next to a mound of mashed potatoes and gravy. And for many of us, finding leftover meat loaf in the refrigerator to make a sandwich on white bread with catsup and onions brings back memories of Mom, home and great American food.

Ingredients

Meat Loaf:

1 pound organic grass-fed ground beef
1 pound organic ground pork (or use a second pound of beef)
¾ cup finely chopped organic yellow onion (preferably fall/storage)
2 organic eggs
½ cup fine dried bread crumbs, or 2 slices bread, crusts removed and crumbled
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh sage
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¾ cup bottled chili sauce
3 slices bacon

Caramelized Onions:

2 tablespoons peanut oil
2 large organic yellow onions (preferably fall/storage), thinly sliced
Salt, to taste

Directions

Preheat the oven to 350°F.

To make the meat loaf, in a large bowl, combine the beef, pork, onion, eggs, bread crumbs, salt, pepper, sage, mustard, Worcestershire sauce and ½ cup of the chili sauce. Mix together to combine thoroughly. Transfer to a large loaf pan. Spread the remaining ¼ cup chili sauce evenly over the top and then cover with the bacon slices.

Bake for approximately 1 hour, or until an instant-read thermometer inserted into the center registers 170°F., or the juices of the loaf run clear when it is pierced.

While the meat loaf is baking, prepare the caramelized onions. In a heavy-bottomed pan over medium heat, warm the peanut oil. Add the onions and sauté for approximately 45 minutes, or until they are soft and golden brown. Season with salt.

Remove the meat loaf from the oven and let stand for approximately 10 minutes. Drain off any fat. Run a thin-bladed knife around the edge of the pan to loosen, and then unmold onto a serving platter. Slice and serve with the caramelized onions or layer in between two slices of white bread.