Meatloaf

american food processor pork bake prune ground beef bacon gourmet

Ian Knauer

Makes 6 servings with leftovers

Source

Ingredients

1 cup fine fresh bread crumbs (from 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 tablespoons unsalted butter

2 tablespoons Worcestershire sauce

1 tablespoon cider vinegar

1/4 teaspoon ground allspice

1/4 pound bacon (about 4 slices), chopped

1/2 cup pitted prunes, chopped

1 1/2 pounds ground beef chuck

1/2 pound ground pork (not lean)

2 large eggs

1/3 cup finely chopped flat-leaf parsley

Garnish: cooked bacon

Method

Preheat oven to 350°F with rack in middle.

Soak bread 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 stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.

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

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

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