Prep 30 mins
Cook 1 hr
I saw this on Martha Stewart's television show in the early 90s when I was home sick from school one day. I have kept it since and need a place to store it...
- 3 slices white bread, crusts removed
- 1⁄2 cup milk
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and finely grated
- 1 lb ground sirloin
- 1⁄2 lb ground pork
- 2 large eggs
- 1⁄4 cup roughly chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon coarse salt, plus more to taste
- 1⁄2 tablespoon fresh ground pepper, plus more to taste
- 1⁄2 lb thinly sliced smoked bacon
- 1 lb fingerling potato, scrubbed
- 4 leeks, white and light-green parts only, split in half lengthwise and rinsed well
- 1⁄2 cup light-brown sugar, packed
- 1 tablespoon Coleman's dry mustard (yellow)
- 1 teaspoon tomato paste
- Heat oven to 375 degrees. Cut the bread into 1 inch cubes and place in a small bowl. Pour the milk over the bread. Set aside for five minutes.
- Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five minutes.
- Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.
- Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed.
- In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze.
- Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.
This is an amazing recipe that, for some odd reason, is no longer on MSL's website. It really is not like any other meatloaf. If you like bacon and juicy tender meat, this is an excellent recipe! The vegetables pick up a lot of the juices and flavor. I add carrots as well. This has been a big hit at dinner parties because it is so different.
I had this recipe from 1998, but it is very faded and gross looking, I've used it so much. I'm so thankful to have found it on Food.com to print again. This is by far the best Meatloaf recipe I've ever tasted. So flavorful and look forward to having it as leftovers and in sandwiches. I've just submitted a correction to add 1/2 tablespoon freshly ground pepper, plus more to taste, just below the coarse salt addition. Thank you.
This is a terrible recipe and not the same as on Martha's web site. This recipe has double the liquids and about half the meat and bread of Martha's recipe. I didn't realize this and made meat soup, not meat loaf. It all went into the trash.