Meatloaf

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup fine fresh breadcrumb (from 2 slices firm 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 lb bacon, chopped (about 4 slices)
• 1/2 cup pitted prune, chopped
• 1 1/2 lbs ground chuck
• 1/2 lb ground lamb (not lean)
• 2 large eggs
• 1/3 cup finely chopped flat leaf parsley

Recipe

• 1 preheat oven to 350°f with rack in middle.
• 2 soak bread crumbs in milk in a large bowl.
• 3 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.
• 4 finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, lamb, eggs, and parsley and mix together with your hands.
• 5 pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
• 6 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.
• 7 cooks' note: cooked meatloaf keeps, chilled, 3 days.