- Cooking Time:
- Preparation Time:
- 3 slices white bread, crusts removed
- 2 large eggs
- 1/2 c. milk
- 3 - 4 springs parsley, chopped up
- 2 tbsp. olive oil
- 2 tbsp. Dijon mustard
- 2 c. finely diced onion
- 1 tbsp. Kosher salt
- 1/2 cup. finely diced celery
- 2 tsp. freshly ground pepper & more to taste
- 4 cloves garlic, crushed
- 1/2 lb. sliced smoked bacon
- 3/4 cup finely grated carrot
- 2/3 c. brown sugar, packed
- 1 lb. ground sirloin
- 1 tbsp. Coleman's yellow ground mustard
- 1/2 lb. ground pork
- 1 tbsp. tomato paste
- Heat the oven to 375'F.
- Cut the bread into 1 inch cubes and place in a small bowl.
- Pour milk over it & set aside.
- Heat oil in large skillet over medium heat.
- Add onion, celery & garlic; cook until soft and translucent, 3 to 5 minutes.
- Remove from heat & let cool.
- Line a pan with foil to make clean-up easier.
- This baby makes a mess (although it comes up pretty easily if you fill the pan in hot, soapy water).
- Place carrots in a large mixing bowl.
- Add the milk-bread mixture, meat, eggs, parsley, Dijon, salt & pepper and onion mixture.
- Combine well.
- Place mixture in a large ungreased baking dish (a 9 x 13 cake pan is about right) or roasting pan.
- Shape into a 5 x 12 inch loaf.
- Run bacon around the sides of the loaf, then overlap bacon across the top, covering meat, completely.
- Season with salt & pepper.
- In a small bowl, combine sugar, ground mustard & tomato paste to make a glaze.
- Brush meatloaf all over with glaze.
- Bake, brushing every 15 minutes or so with glaze, until juices run clear when loaf is pierced with a 2 pronged fork & the bacon is crisp, 1 to 1 1/2 hours.
- Let cool 10 minutes before slicing.
- ** Once the bacon fat starts to run (probably around your second basting--30 minutes into the cooking), spoon off several spoonfuls of fat. Spoon a little more off every time you baste, so it's not sitting in fat as it bakes.
NotesRemember hearing that bacon makes everything taste better? This meatloaf is definitely no exception!
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