I did tweak it though because well - I can't leave anything alone. Plus, I had no eggs. Tragedy! So I made a few adjustments. I subbed out the soft white bread of the left over baguette bread I had on hand. I used half and half in stead of milk for richness so I could eliminate the eggs. I used freshly grated parm and romano cheeses, and blended the sauce in the loaf in a smaller proportion rather than spread it on top. I didn't have fresh parsley, so I didn't use any. The bacon I buy is a wonderful nitrate free version available at Wegmans. It's an applewood smoked bacon which has a really rich flavor that should really add to the complexity of the meatloaf.
Really, some of the "art" of cooking is learning how to sub out (or in) for ingredients. Some of it is due to taste preferences - but as all of us busy people know, sometimes you just don't have everything right on hand! I'll let you all know who this comes out. I'm serving it with smashed baby dutch potatoes and green beans. I like meals that have a certain richness, and color variation, so these choices feel like the perfect paring in this case.
UPDATE: the meatloaf was DIVINE! Wow, total "keeper" as far as recipes go. It was rich, with a slightly sweet/smokey flavor. I did pair it with smashed baby dutch potatoes (smashed with chives, butter and cream). Ended up with corn though (boo!) I realized the boys ate my fresh green beans raw. =)
