3 slices white bread, crusts removed
1/2 c. milk
2 tbsp. olive oil
2 c. finely diced onion
1/2 cup. finely diced celery
4 cloves garlic, crushed
3/4 cup finely grated carrot
1 lb. ground sirlion
1/2 lb. ground pork
2 large eggs
3 - 4 springs parsley, chopped
2 tblsp. Dijon mustard
1 tbsp. Kosher salt
2 tsp. freshly ground pepper & more to taste
1/2 lb. thinly sliced smoked bacon2/3 c. brown sugar, packed
1 tblsp. Coleman's yellow ground mustard
1 tbsp. tomato pasteIf you want a meat & potatoes affair, you'll also want to add:
6 medium potatoes, washed, wedged, and blotted dry with a towel
1 tbsp. olive oil
salt & pepper
Heat the oven to 375°. Cut the bread into 1 inch cubes and place in a small bowl. Pour milk over it & set aside.
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. If you don't go in for scrubbing pans, line a pan with foil. This baby makes a mess (although it comes up pretty easily if you fill the pan in hot, soapy water).
Place carrots in a large mixing bowl. Add the milk-bread mixture, meat, eggs, parsley, Dijon, salt & pepper and onion mixture. Combine well. Place mixture in a large ungreased baking dish (a 9 x 13 cake pan is about right) or roasting pan. Shape into a 5 X 12 inch loaf. Run bacon around the sides of the loaf, then overlap bacon across the top, covering meat. 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 1/2 hours. Let cool 10 minutes before slicing.
Martha cooks her veggies in the same pan with the meatloaf, but unless you have a really big pan, I'd advise against it. If the potatoes are touching the meatloaf, the bacon won't get crispy on the sides, and there's nothing grosser that a floppy peice of bacon. Instead, toss the potatoes with olive oil, salt and pepper & bake them in a separate dish. Once the bacon fat starts to run (probably around your second basting--30 minutes into the cooking), spoon off several spoonfuls of fat and toss it with the half-cooked potatoes. Then toss potatoes, adding more fat if you want, each time you baste the meatloaf