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Chipotle Meatloaf

From: bonappetit.com

Nonstick vegetable oil spray
1/4 pound applewood-smoked bacon, coarsely chopped
1 3/4 pounds ground beef chuck
1 cup chopped onion
1 cup heavy cream
1 cup panko (Japanese breadcrumbs)
3 large eggs, beaten to blend
1/2 cup chopped celery
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon kosher salt
1 1/2 teaspoons minced flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons minced fresh thyme
1 1/4 teaspoons ground ancho chiles
1 1/4 teaspoons smoked paprika
3/4 teaspoon freshly ground black pepper
3/4 cup plus 2 tablespoons ketchup
2 tablespoons puréed chipotle chiles from canned chipotle chiles in adobo (about 1 large chile)

Preheat oven to 400°. Coat the bottom and sides of a 13x9x2" baking pan with nonstick spray. Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 13 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12x5"). Smooth loaf all over.

Bake meatloaf until an instant-read thermometer inserted into the center registers 150°, about 35 minutes.

Stir ketchup and puréed chipotle chile in a small bowl. Spread 1/2 cup chipotle barbecue sauce all over the top and sides of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165°, about 10 minutes longer. Serve with remaining chipotle barbecue sauce alongside.