Meatloaf may seem like a simple dish, but to pull off a version worth washing down with a great pint we're turning to Boston Back Bay gastropub Towne. Executive Chef Mark Allen loaned us his expert step-by-step technique to not only upgrading your meat of choice to super-tender ground veal, but stuffing that bad boy with delicious, fatty foie gras and wrapping it with bacon. Suffice it to say, this is not Nana's recipe. Unless it won the lottery.

Here's what you'll need to serve 4:

  • 20 ounces coarsely ground veal
  • 4 ounces foie gras, split into 4 pieces
  • 2 carrots, peeled and minced
  • 1 Spanish onion, finely diced
  • 2 cloves of garlic, minced
  • 1 red pepper, finely diced
  • 1 cup of breadcrumbs
  • 1 egg
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of Dijon mustard
  • 12 slices of uncooked maple bacon
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • ½ cup olive oil
  • Salt and pepper to taste