Meatloaf

By Bettye

Ingredients

• 1 cup fine fresh bread crumbs (2 slices firm white sandwich bread)
• 1/3 cup whole milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 T. unsalted butter
• 2 T. Worcestershire sauce
• 1 T. cider vinegar
• 1/4 tsp. ground allspice
• 1/4 lb bacon (about 4 slices), chopped
• 1/2 cup pitted prunes, chopped
• 1 1/2 lb. ground beef chuck
• 1/2 lb. ground pork (not lean)
• 2 large eggs
• 1/3 cup finely chopped flat leaf parsley

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees with rack in middle.

Soak break crumbs in milk in a large bowl. 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, then cook until carrot is tender, about 5 minutes. Remove from heat and still in Worcestershire sauce, vinegar, allspice, 2 teas. salt, and 1 1/2 tsp. pepper. Add to bread crumb mixture.

finely chop bacon and prunes in a food processor, then add to onion mixture along with been, pork eggs, and parsley and mix together with your hands.

Pack mixture into a 9 in. x 5 in. oval loaf in a 13 x 9 inch shallow baking dish or pan.

Bake until an instant read thermometer inserted into center of meatloaf registers 155 degrees, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

* Freezes very nicely when cut into thick slices. Microwave right out of the freezer.