Add the onions, garlic, herbs and salt and pepper to a small saucepan over medium heat and cook until the mixture is soft and aromatic.
Preheat the oven to 400 degrees F.
In a large bowl add the eggs, mustard, milk and tomato paste. Stir in the bread crumbs mix well.
Add the sauteed aromatics, and the beef and combine well. Form the mixture into 9-ounce football shapes and arrange on a parchment lined sheet pan. Wrap each meat loaf with strip of applewood bacon and liberally coat each loaf with ketchup. Bake for 15 to 17 minutes... do not let burn! They are ready when the internal temperature registers 140 degrees F on an instant-read thermometer. Transfer to serving plates or platters and serve.
To make meatballs, omit the bacon and use a 2 ounce scoop to form the meatballs. Bake in the same manner as the meatloaf.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Phil Brown, Head Cook at Jax at the Tracks in Truckee, CA.