Meatloaf

This meatloaf is cooked free-form in an open baking dish, instead of stuffing it into a loaf pan, so there's plenty of well-browned crust to go around. The results are beyond compare; beef, pork, and bacon insure meatiness; Worcestershire sauce, cider vinegar, and some chopped prunes add balance and a hint of sweetness. Recipe from Gourmet Magazine, All-American Comfort Foods.