Meatloaf

Our Favorite MEATLOAF 

    3 slices white bread, crusts removed 

  1/2 c. milk 

 2 tblsp. olive oil 

 1 large yellow onion, finely chopped 

 1 rib celery, finely chopped 

 2 cloves garlic, minced  (3 or 4 cloves)

 2 carrots, peeled & finely grated 

1 lb. ground sirlion 

 1/2 lb. ground pork  ( 4 or 5 bratwurst) 

 2 large eggs 

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

 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 fingerling potatoes, scrubbed 

    4 leeks, white & light-green parts only, split in half lengthwise & rinsed well 

    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 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. Ad 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. Overlap bacon across the top, covering meat. Place vegetables 

    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, brushing every 15 minutes or so with glaze, 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.