Dad’s Meatloaf

Vinegar Peppers :

* 1 tablespoon extra-virgin olive oil.
* 1/4 cp. chicken stock.
* 1/2 onion sliced thin.
* 1/2 red bell pepper seeded and sliced thin.
* 2 garlic cloves, minced.
1/4 cp. drained jarred sliced banana peppers.
* 1/4 cp. white wine vinegar.
* 1 Tbsp. unsalted butter.

Heat chicken stock with bell pepper and onion until soft, about 5 minutes.

Add garlic and banana peppers, cook for a minute.

Add vinegar and bring to a boil, then simmer for 5 minutes.

Remove from heat, mix in butter, season with salt and pepper.

Meatloaf :

* 1 tablespoon extra-virgin olive oil.
* Vinegar peppers.
* 2 teaspoons (about 3 cloves) chopped garlic.
* 1.25 pound ground beef.
* 2 eggs.
* 3/4 cup bread crumbs.
* 1 cup grated Parmesan.
* 1 tablespoon Worcestershire sauce.
* 2 tablespoons chopped basil leaves.
* 1 tablespoon chopped cilantro leaves.
* 1 teaspoon salt.
* 1/2 teaspoon black pepper.
* 1 cup tomato sauce.
* 3 slices of bacon.

Preheat oven to 350 degrees F.

Saute the garlic in the olive oil.

Mix all the ingredients together except for the tomato sauce and bacon.

Pack the meat mixture into an oiled loaf pan

Top with the bacon (lattice style), and then tomato sauce.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf.  Remove from the oven and let rest for 5 minutes. Slice and serve.