Recipe by Chef Rangel
This is a very good, "That takes me back!", kind of recipe I found in Gourmet magazine.
- 1 cup fine fresh breadcrumb (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 lb bacon, chopped (about 4 slices)
- 1⁄2 cup pitted prune, chopped
- 1 1⁄2 lbs ground chuck
- 1⁄2 lb ground pork (not lean)
- 2 large eggs
- 1⁄3 cup finely chopped flat leaf parsley
Directions See How It's Made
- 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.
- Cooks' note: Cooked meatloaf keeps, chilled, 3 days.