October 12, 2010
This is my favorite meatloaf. It’s a recipe that Ian Knauer invented for Gourmet a couple of years ago, brilliantly deciding to lace the bacon through the loaf itself, instead of laying it on top. He balances the smokiness of the bacon with the sweetness of prunes, then punches the flavor up with Worcestershire sauce and a touch of vinegar. I’ve increased the onion in the recipe a bit, and upped the proportion of pork to beef, but otherwise the recipe is pretty much the way he originally wrote it. This recipe will feed 6 to 8 people, but you really want to have some leftover. I love it reheated for breakfast, topped with a fried egg.
Soak 1 cup fine fresh bread crumbs in 1/3 cup whole milk in a bowl large enough to eventually hold all ingredients.
Chop 2 onions. Smash 3 cloves of garlic.Chop a rib of celery and a carrot. Saute them all in 2 tablespoons of butter until tender and wilted. Remove from heat and stir in 2 tablespoons Worcestershire sauce, 1 tablespoon of cider vinegar, 1 ground allspice clove, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Grind 1/4 pound of bacon and 1/2 cup pitted prunes in a food processor, then add to onion mixture along with 1 1/2 pounds ground beef chuck, 3/4 pounds ground pork, 2 eggs and 1/3 cup chopped parsley Mix it together, gently, with your hands.
Pack mixture into an oval loaf in a 13- by 9-inch shallow baking dish or pan.
Bake at 350 degrees for about an hour and a quarter. Let stand 10 minutes
(or longer) before serving.
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