Don't Let Your Meatloaf!
- Reviews 4
Ready In: 2 hrs
Serves: 8-10
Yields: 1 large loaf
Ingredients
- 3 slices bread, cut into 1 " cubes
- 1⁄2 cup milk
- 2 teaspoons olive oil
- 1 large yellow onion
- 2 garlic cloves
- 2 carrots, peeled
- 3 stalks celery
- 2 teaspoons horseradish
- 1 lb ground chuck
- 1 lb ground veal or 1 lb ground turkey
- 1⁄2 lb ground pork
- 2 large eggs
- 1⁄4 cup roughly chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon coarse salt
- 1⁄2 teaspoon ground pepper
- 1⁄2-3⁄4 lb sliced bacon
Glaze
- 1⁄2 cup brown sugar (optional)
- 1 teaspoon ground mustard (optional)
- 1 teaspoon tomato paste (optional)
- 2 teaspoons water (optional)
Directions
- Heat oven to 375 degrees.
- Combine bread cubes and milk in small bowl, set aside.
- Place onion, garlic, carrots, celery and horseradish in bowl of food processor, fitted with metal blade.
- Process until finely chopped, but still recognizable.
- Heat olive oil in large skillet over medium heat.
- Add chopped vegetables, and cook until vegetables soften.
- Remove from heat and let cool 5 minutes.
- In a large bowl, place: meats (except bacon) bread/milk mixture, eggs, parsley, mustard, salt pepper and vegetable mixture.
- Mix gently, but well.
- Place in ungreased baking dish and shape into one large, or two smaller loaves.
- Cover loaves with bacon slices, tucking ends under.
- Combine glaze ingredients in small bowl.
- Brush over loaf (loaves).
- Bake for approximately 90 minutes, or until meat thermometer reads 160 degrees when inserted into center of meatloaf.
- If crisper bacon is desired, place under broiler- watch carefully!
- Let stand 10 minutes before slicing.
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