4 slices white bread, crusts removed
2-3 Tbs. milk
2 tblsp. olive oil
1 large yellow onion, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced (3 or 4 cloves)
1/2 large red bell pepper, finely chopped
1 lb. ground sirlion
2 1/2 hot bratwurst, skinned
2 large eggs
1/4 c. roughly chopped parsley
2 tblsp. Dijon mustard ( honey dijon_
1 tblsp. coarse salt & more to taste
1/2 tblsp. freshly ground pepper & more to taste
1/2 lb. thinly sliced smoked bacon
1 lb. of potatoes cut in 2-inch pieces, oiled, salted and peppered
1/2 c. brown sugar, packed
1 tblsp. Coleman's yellow ground mustard
1 tsp. tomato paste Or catsup, honey dijon mustard and brown sugar)
Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a large
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.
To bread mixture, add meat, eggs, parsley, Dijon, salt, & pepper,onion mixture. Combine well.
Place mixture in a large ungreased, foil lined baking dish or roasting pan. Shape into a 5 X 12 inch loaf. Overlap bacon across the top, covering meat. Place potatoes
around loaf. Season with salt & pepper.
In a small bowl, combine sugar, ground mustard & tomato paste to make a
glaze. Brush meatloaf all over with glaze.
Bake, until juices run clear when loaf is pierced with a 2 pronged fork & the bacon is crisp, 1 to 1 1/4 hours. Let cool 10 minutes before slicing.
Serve with potatoes or mash them coarsely and make peas and gravy.
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