1. Heat oven to 400F. In a medium bowl, combine the beef, bread crumbs, ketchup, grated onion, bacon, garlic, egg, 1/2 cup of the gruyere, 1/2 teaspoon salt, and 1/2 teaspoon pepper. transfer the mixture to an 8x4inch loaf pan and sprinkle with the remaining 1/4 cup of gruyere.
2. Meanwhile, on a large rimmed baking sheet, toss the onion wedges and carrots with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Roast the meat loaf until cooked through, 40-45 minutes. Pour off any accumulated fat and let rest 10 minutes before slicing. At the same time, roast the vegetables, tossing once, until tender, 35-40 minutes.
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|Serving Size: 1 Serving (852g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 952 (61%)|
|Amt Per Serving||% DV|
|Total Fat 105.8g||141 %|
|Saturated Fat 40.4g||202 %|
|Monounsaturated Fat 37g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 345.3mg||106 %|
|Sodium 1692.5mg||58 %|
|Potassium 1829.6mg||48 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 64g|
|Protein 75.3g||108 %|
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Calories per serving: 1551
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