Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a very good, "That takes me back!", kind of recipe I found in Gourmet magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F with rack in middle.
  2. Soak bread crumbs in milk in a large bowl.
  3. 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.
  4. 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.
  5. Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
  6. 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.
  7. Cooks' note: Cooked meatloaf keeps, chilled, 3 days.

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