The sweater went to my sister-in-law. Fit her perfectly. I know it is going to a happy home.
This is my riff on the Meatloaf 101 recipe from Martha Stewart. It is perfect because the onions are precooked, therefore NO INDIGESTION! It also has bacon. It is less complicated than it looks.
I keep fresh breadcrumbs in my freezer because I am just too tightfisted to throw out stale bread - especially if it was home made or artisan bread. Sometimes I dry the crumbs out and then keep them in a jar in the cabinet. Or if it is nice chewy french bread we make croutons with garlic oil.
Meatloaf Inspired by Martha
1 cup fresh bread crumbs
1/2 cup milk
2 carrots -- grated
2 large eggs
1 tablespoon salt
1/2 tablespoon pepper
2 tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
2 tablespoons oil
1 large onion -- finely chopped
1-2 ribs celery -- finely chopped (shoot for about 1/2 the amount of onion)
2 cloves garlic -- minced
1 pound ground beef
1 pound ground pork
1/2 pound bacon -- thinly sliced
1/2 cup light brown sugar
1 tablespoon mustard powder
1 teaspoon tomato paste
Put the breadcrumbs in a large bowl. Pour the milk over the bread. Grate in the carrots. Add the egg, Dijon, salt, pepper and Worcestershire. Whip everything up with a fork. Set aside.
Heat the oil in a medium skillet over medium heat. Add onion, celery, and garlic; cook until soft and translucent, 3 to 5 minutes. Remove from heat; let cool 5 minutes.
Add cooled onion mixture to the milk-and-bread mixture, stirring again with the fork. Add the ground meats, stirring with the fork, fluffing the mixture, until well combined.
Heat oven to 375 degrees. Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5-by-12-inch loaf. Overlap bacon slices across the top, covering meat.
In a small bowl, combine brown sugar, ground mustard, and 2 tablespoons water. Stir in tomato paste, making a glaze. Brush the meat loaf all over with the glaze.
Bake until juices run clear when loaf is pierced, 1 1/4 hours to 1 1/2 hours. Let cool 10 minutes before slicing.