Meatloaf for Kit

Good lord this a great and decadent recipe for meatloaf. Make sure you have prunes on hand. I pre-trimmed raw bacon and used a bit less than is called for, and also used turkey instead of pork, and it came out fine.

1. • 1 cup fine fresh bread crumbs (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 pound bacon (about 4 slices), chopped
   • 1/2 cup pitted prunes, chopped
   • 1 1/2 pounds ground beef chuck
   • 1/2 pound ground pork (not lean)
   • 2 large eggs
   • 1/3 cup finely chopped flat-leaf parsley
2. • Garnish: cooked bacon

PREPARATION

1. 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 on or 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.