Today's dinner was very spur of the moment. Meat loaf with russet potatoes that were spritzed with olive oil and salt and baked beside the meat loaf and a salad made with chopped romaine lettuce, green onions, celery and bacon crumbled into the salad.  The bacon crisped on top of the meat loaf while it baked then an avocado topped the salad and it was drizzled with balsamic vinegar as the only ingredient in the dressing.

MEATLOAF

3 slices white bread, crusts removed cut into crumbs plus a half cup of panko bread crumbs

2-3 Tablespoons milk 

1/4 C. ketchup

2 tblsp. olive oil

1 large yellow onion, finely chopped

1 rib celery, finely chopped

2 cloves garlic, minced

2 carrots, peeled & minced

1 lb. ground hamburger

1 lb. ground ( 4 or 5) bratwurst skinned, mixed in with hamburger

3 large eggs

1/4 c. roughly chopped parsley ( or celery leaves)

2 tblsp. honey dijon mustard

1 tblsp. coarse salt & more to taste

1/2 tblsp. freshly ground pepper & more to taste

4-5 slices smoked bacon

1/2 c. brown sugar, packed

1 tblsp. Coleman's yellow ground mustard

1 tsp. tomato paste 

Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a small

bowl. Pour milk over it & set aside for 5 minutes.

Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until

soft and translucent, 3 to 5 minutes. remove from heat; let cool 5 minutes.

Place carrots in a large mixing bowl. Add the milk-bread mixture, meat, eggs,

parsley, Dijon, salt, & pepper. Add onion mixture. Combine well using your

hands or a rubber scraper.

Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5

X 12 inch loaf. mix brown sugar, mustard and tomato paste then brush on top of meat loaf. Overlap bacon across the top, covering meat. 

Bake until the bacon is crisp,  and juices in meat loaf run clear, about 1 to 1 1/4 hours. Let

cool 10 minutes before slicing.

Optional, place small potatoes or cut potatoes tossed with  oil and salted around the meat loaf and cook together.