Monday, March 1, 2010

Meatloaf Mania

Meatloaf really is a wonderful thing. It’s easy to make, pretty darn cheap, and tastes good. It makes great sandwiches and leftovers and pleases just about any palate. This particular recipe I absolutely adore. It came from an old colleague who pulled it out of a magazine, the name of which I have long forgotten. But this is one hell of a meatloaf. Don’t let some of the ingredients scare you off because the result of this recipe is a sweet yet well spiced loaf that always elicits an “Mmmmm I LOVE meatloaf!” from the husband. I also secretly love this recipe because it lets me practice my knife skills on some standard pantry items like onion, carrot and celery. Whatever the reason, this is definitely a killer recipe.


1 c fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 c whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tbsp unsalted butter
2 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/4 tsp ground allspice
1/4 lb bacon (about 4 slices), chopped (plus 3 slices for topping, optional)
1/2 c pitted prunes, chopped
1 1/2 lb ground beef chuck
1/2 lb ground pork
2 large eggs
1/3 c flat-leaf parsley, finely chopped
2 tsp salt
1 1/2 tsp black pepper

Preheat oven to 350º with rack in middle of the oven.

Using your cuisinart food processor, turn two slices of white bread into bread crumbs. In a large bowl soak bread crumbs in milk.

Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, cooking until carrot is tender, about 5 more minutes.
Remove pan from heat and stir in Worcestershire sauce, vinegar, allspice, salt, and pepper. Add to bread crumb mixture.
Using your cuisinart, finely chop 4 slices of bacon and prunes and then add to onion / bread crumb mixture along with eggs and parsley. Mix well.
Using your hands, mix in ground pork and beef until the meat and vegetables are evenly distributed. Pack the mixture into an oval loaf in the bottom of a glass pie pan or other shallow baking dish.
Top with 3 slices of bacon (optional). Bake for 1 – 1 ¼ hours until the center of the meatloaf reaches 155º. Let stand 10 minutes before serving. Serve with side green salad or other veg.

1 comment:

  1. Heh, I was reading the recipe thinking "what could scare me off from.. oh, prunes". :D

    Looks great though, once I convince my girlfriend to try meatloaf (her mothers horrible version scarred her for life) I'll be making this.