Name: Meatloaf
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 6 servings with leftovers
Ingredients: 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; Garnish: cooked bacon

MeatloafQuentin Bacon

This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday's lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is baked without a loaf pan, there's plenty of well-browned crust to go around.

Cooks' note:

Cooked meatloaf keeps, chilled, 3 days.

Recipe notes

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