2 tbsp. olive oil
1 c. each finely chopped onion and celery
3 cloves garlic, minced
1 tsp. dried Italian herb seasoning
1 c. prepared tomato or marinara sauce
1/2 c. chopped Italian parsley
1/3 c. chopped fresh basil leaves
1/3 c. bread crumbs
1 1/2 lbs. ground beef chuck
1/2 lb. ground pork
Salt and pepper to taste
4 strips bacon (optional)

Heat oil in a skillet over low heat. Add onion, celery, garlic, and Italian seasoning. Cook, covered, stirring occasionally, for 15 minutes. Remove to a bowl; cool to room temperature. Preheat oven to 350 degrees.

Add tomato sauce, parsley, basil, and bread crumbs to cooked mixture. Break up ground beef and pork into mixture; season with salt and pepper and gently toss together. Do not overmix.

Lightly grease a 9 x 5 x 3 inch loaf pan. Pack in meat mixture. If desired, lay bacon lengthwise to cover top. Bake for 45 minutes or until internal temperature reaches 150 degrees. Do not overcook or meatloaf will be dry.

Remove from oven; let rest 5 minutes. Pour off any pan liquid and invert loaf onto a plate. Invert again so bacon is on top. Let rest 10 minutes before slicing.