Lobster Club Meatloaf

This recipe is from the Lobster Club Restaurant in New York City. If you use dried herbs, the ratio is 3 fresh to 1 dried.

3/4 pound bacon, finely chopped
4 large leeks (white part only), finely chopped
3 red bell peppers, chopped
2 onions, chopped
6 cloves garlic, minced
3 pounds ground beef chuck
1/2 cup Dijon mustard
3 tablespoons fresh thyme leaves, finely chopped
2 tablespoons fresh sage leaves, rinsed and well chopped
1/4 cup grated Parmesan cheese
1 tablespoon fresh rosemary leaves, finely chopped
2 tablespoons Tabasco