Bacon Gruyere Meat Loaf

I didn't like meat loaf as a kid.  It was just a large, crusty overcooked and dry hamburger.  Therefore, I've only tried to make it once or twice in my adult life.  Tonight, I made one that was delicious.  It will be made again.

Ingredients
1.5 # ground beef 80-85% lean
1/2 medium red onion, grated
4 cloves garlic, minced
1 egg
1/4 cup plain bread crumbs
1/4 cup ketchup
3 slices bacon, chopped
4 ounces gruyere - grate 3 and slice 1 ounce and reserve
4 mushrooms, chopped
1/4 tsp fresh chopped rosemary
1/2 tsp salt
black pepper

Non-standard supplies
I strongly recommend you make your meat loaf in a loaf pan with a draining insert -- otherwise, it's sitting in grease as it cooks, and that doesn't taste good.  If you don't have that type of pan, remove the loaf from the pan while setting so it doesn't reabsorb the fat.

Instructions

1. Preheat oven to 400
2. Mix all ingredients, reserving the sliced gruyere, in a bowl.  If the gruyere clumps together, try to distribute it as evenly as possible.
3. Place mixture into loaf pan.
4. Bake until 140 degrees internally -- 40-45 minutes total.
5. Halfway through, lay slices of gruyere on meat.
6. Remove from oven and remove insert and allow to drain.  Cover with foil.
7. Wait about 5-10 minutes before cutting into loaf.