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.
cuisinart, finely chop 4 slices of bacon and prunes and then add to onion / bread crumb mixture along with eggs and parsley. Mix well.