Meatloaf with Roasted Tomato Gravy

Arrange rack on lowest position in oven. Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, celery and 2 cloves chopped garlic; cook 5 minutes, until vegetables soften. Stir in salt. Remove from heat and let stand 20 minutes to cool.

Combine bread crumbs, ketchup, eggs, nutmeg and the cooked vegetables until blended. Stir in meatloaf mix and mix gently to combine. Transfer mixture to a shallow pan and shape into a 9-1/2x5-inch oval. Arrange bacon slices on top of loaf. Bake at 350 degrees for 65-70 minutes, until an instant-read meat thermometer inserted in center registers 160 degrees.

Meanwhile, combine tomatoes, 1 tablespoon oil, 1 clove garlic, 1/4 teaspoon salt and the pepper flakes in a 9-inch glass baking dish, breaking up tomatoes with a spoon. Bake on lower rack with meatloaf, 35 to 40 minutes, until sauce thickens. Let meatloaf stand, covered, for 15 minutes before slicing. Serve roasted tomato gravy with meatloaf. 6 servings