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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
1/3 cup roasted red peppers finely diced
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)

1/3 cup roasted red peppers finely diced
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 14 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12×5″). 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.
Caramelized Onions – optional
6 tablespoons unsalted butter
15 medium yellow onions (about 6 pounds total), halved lengthwise and sliced 1/4 inch thick
2 teaspoons coarse salt or 1 teaspoon table salt
1 tablespoon sugar
In a skillet melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat if bottom of pot begins to scorch).
When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.