I came home to the aromas of this delicious meatloaf filling the air. DH spotted the recipe and made it for dinner. He substituted shallots for the leek and although he scaled back the oregano & thyme, we will scale back further next time. The glaze is amazing! I would suggest using the chili sauce. Prep & cooking time does not include 15 minute. resting time before slicing. Use the tip of a sharp knife to start your slicing. From: JeanMarie Brownson, Dinner at Home, Chicago Tribune Good Eating, April 2, 2014
Her words: Dried porcini mushrooms soaked in red wine add a rich flavor to the meatloaf. Smoky bacon and tender leeks add texture. I owe thanks to Prudhomme for encouraging me to saute the vegetables before adding them to the meat mixture. This sweetens and intensifies the celery and leek.
Work the seasonings gently into the meat; resist the urge to overmix or knead the meat. The loaves can be baked in a pan to capture all of the juices. Or, shape on a lined baking sheet to generate more crust. Whichever pan you cook in, be sure to let the loaf rest at least 10 minutes before slicing; this allows the juices to settle." Enjoy!