2. Arrange the bay leaves on the bottom of a large loaf pan, and pack the meat mixture in. Place the strips of bacon on top, then pour the wine over, punching a few holes into the meat with your fingers so it will seep down a little. Let marinate for an hour or so, then bake in a preheated 325-degree oven for 1-1/2 hours. Turn out of the pan, and remove the bay leaves. And pour any pan juices on top.
Note: If veal is too expensive or hard to get, use about 3/4 beef to 1/4 pork, ground. If you prefer, slice the peeled garlic instead and press into the top of the meatloaf, then remove the slices before you turn the meatloaf out. I also noted to my parents that I served this with a winter squash, split in half, with some butter smeared over and a teaspoon or so of some maple syrup they'd sent me in their care package to Paris. If you do this, put the squash in about 1/2 hour before the meatloaf, then let it continue to bake alongside.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.