Author Notes
When my wife was pregnant with our first child in 2003 she got cravings for meatloaf. The only meatloaf I knew was my mothers, which is tooped with processed cheese slices and tinned tomatoes. I set-out to sate my wife's rather odd craving and create a meatloaf that we both would love. —mf37
Ingredients
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1 cup
milk
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1 cup
bread crumbs
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1
carrot, peeled
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1
rib celery
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1
medium onion
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2
cloves garlic
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1 pound
ground beef
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1 pound
ground pork
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2 tablespoons
dijon mustard
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2 tablespoons
finely shredded parmesan cheese
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1 tablespoon
fresh thyme
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3
strips of bacon
Directions
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Preheat oven to 375F
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Combine milk and breadcrumbs, stir and let stand for 5 minutes.
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Finely chop the carrots, celery, onion and garlic (or blitz with a food processor)
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In a large mixing bowl, combine all of the ingredients (except the bacon) and mix well - it helps to use your hands.
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Shape the mixture into a loaf (I transfer the mix to a loaf pan and then invert onto a roasting rack). Slice each piece of bacon in half and layer the six strips width-wise across the top of the meat loaf.
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Bake for 1 hour or until a meat thermometer shows an internal temperature of 160F.
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