DON'T LET YOUR MEATLOAF!

Don't Let Your Meatloaf! image

Provided by KitchenWitch

Categories Meat

Time 2h

Yield 1 large loaf, 8-10 serving(s)

Number Of Ingredients 21

3 slices bread, cut into 1 " cubes
1/2 cup milk
2 teaspoons olive oil
1 large yellow onion
2 garlic cloves
2 carrots, peeled
3 stalks celery
2 teaspoons horseradish
1 lb ground chuck
1 lb ground veal or 1 lb ground turkey
1/2 lb ground pork
2 large eggs
1/4 cup roughly chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon ground pepper
1/2-3/4 lb sliced bacon
1/2 cup brown sugar (optional)
1 teaspoon ground mustard (optional)
1 teaspoon tomato paste (optional)
2 teaspoons water (optional)

Steps:

Heat oven to 375 degrees.
Combine bread cubes and milk in small bowl, set aside.
Place onion, garlic, carrots, celery and horseradish in bowl of food processor, fitted with metal blade.
Process until finely chopped, but still recognizable.
Heat olive oil in large skillet over medium heat.
Add chopped vegetables, and cook until vegetables soften.
Remove from heat and let cool 5 minutes.
In a large bowl, place: meats (except bacon) bread/milk mixture, eggs, parsley, mustard, salt pepper and vegetable mixture.
Mix gently, but well.
Place in ungreased baking dish and shape into one large, or two smaller loaves.
Cover loaves with bacon slices, tucking ends under.
Combine glaze ingredients in small bowl.
Brush over loaf (loaves).
Bake for approximately 90 minutes, or until meat thermometer reads 160 degrees when inserted into center of meatloaf.
If crisper bacon is desired, place under broiler- watch carefully!
Let stand 10 minutes before slicing.