Meatloaf

Alton starts off by saying there are 300 ways to make a meatloaf, and this is just one of them. Well, it's a pretty nice base, heavy on the Worcestershire and ketchup. I added strips of bacon on top because my wife believes that's what makes it a meatloaf. (Probably just a typo that they were left out of the book.)

I baked it free-form, instead of in a loaf pan. I find this makes the loaf a lot less greasy, but I have to remember to cut 10-15 minutes off the cooking time. (My wife also suggests... wait for it... more bacon, as a heat shield. Reader, I married her.)