With apologies to grandmothers everywhere, we humbly suggest that this is going to become your favorite meatloaf ever. Not because it is radically different, because it is not. But rather because it’s more of what you love meatloaf for — umami. If by some odd chance you don’t eat it all for dinner, you’ll want to fry up a slice to go with your eggs and toast for breakfast, and put a slab between two slices of crusty bread for lunch. The mushrooms, eggs, beef, tomato, corn, soy sauce, truffle oil and bacon are all rich in umami.
Preheat oven to 450° F.
Heat 2 tablespoons olive oil in a large skillet.
Add the onions and sauté until translucent.
Add the garlic and mushrooms and sauté until mixture is caramelized, about 6 minutes more.
Set aside to cool thoroughly.
Core and cut the red bell pepper into quarters.
Coat the pepper pieces with the remaining olive oil and grill on a stovetop grill or under the broiler until barely cooked through.
Beat two eggs in a large bowl.
Add ground beef, cooked vegetables, tomato, corn, bread crumbs, soy sauce, truffle oil, salt and pepper.
Gently mix by hand until just incorporated.
Do not overwork the ground beef.
The fat will smear and the meatloaf will be dry and tough.
Brush or spray a medium-size sheet pan with oil.
Put the meatloaf mixture onto the pan and shape into a loaf twice as wide as it is tall.
Drape bacon diagonally across the entire loaf, overlapping, to completely cover meat.
Secure the ends with several toothpicks.
Place in the middle of the preheated oven and immediately reduce the heat to 375° F.
Bake for 1 hour or until internal temperature reaches 155° F.
Rest for 10 minutes before slicing and serving.