Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat.
In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in. Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving.
This was delicious. We made it exactly as the recipe said, but didn't use the bacon, which would've been good, I'm sure. We just didn't have any and didn't feel like going to the store for one item, plus could do without the extra fat. We will make this again and use the bacon next time. We, too, love meatloaf and though some of the ingredients sounded strange, thought to try because of the rating....so glad we did!
I'm a many time meatloaf taster, but first time meatloaf maker and this recipe turned out as amazing as the best meatloaves I've ever had. Really easy to follow and it has a great taste and texture! My only complaint was the outrageous 2 tsp of salt it calls for. I only used 1 tsp of salt and it was still really salty, so next time I might only put in a 1/2 tsp. I also added a 1/2 cup of peas and a 1/2 cup of carrots. Great Recipe!!!