Step 1Heat the broiler.
Step 2Cut the tomatoes in half and place them on a baking sheet. Sprinkle them with salt and pepper to taste and the olive oil. Broil until blackened, 5 minutes on the skin side and 10 minutes on the cut side.
Step 3Place half of the tomatoes, the cilantro, lemon juice, 1/2 teaspoon of pepper and the granulated garlic in a blender and blend until smooth. Remove the sauce to a bowl. Puree the remaining tomatoes until smooth and add to the tomato sauce. Set aside.
Step 1Heat the oven to 350 degrees. Coat a shallow baking pan with cooking spray and set aside.
Step 2Heat the olive oil in a large skillet over medium-high heat. Add the celery, carrot, green and red peppers and onion and cook over medium-high heat until slightly softened, 2 to 3 minutes. Remove from the heat and set aside.
Step 3Combine the beef, eggs, tomato paste, chopped bacon, bread crumbs, salt, cayenne and black peppers, garlic, herbes de Provence, flour and the cooked vegetables in a large mixing bowl. Mix together well. Shape into a loaf in a shallow baking pan and cover the loaf with the bacon slices.
Step 4Bake until a meat thermometer inserted into the loaf registers 155 degrees, 1 hour, 15 minutes. Then, if needed, place the meatloaf under the broiler to brown the bacon, about 2 minutes. Let stand 10 minutes before slicing. Serve with Roasted Tomato Sauce.