MeatLoaf

Food Stylist: Melinda Hutchison

http://melindahutchison.com/

If you’re looking for some comfort meaty craving, I say go for a classic recipe. It could be that antidote for the winter blues. Well, there is nothing like a meatloaf, lots of meat and left overs.  This recipe with the cider, prunes and Worcestershire sauce adds a hint of sweetness. Baking the meatloaf without a loaf pan gives you lots of browned crusts. I also like the rawness of mixing the meat together with your hands, truly hand-made.

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
  • RECIPE
  • 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.
    RECIPE BY IAN KNAUER

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