GOURMET MEATLOAF
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 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
3 slices bacon, chopped
1/2 cup dried cherries or pitted prunes, chopped
1 1/2 pound ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
1/2 cup ketchup
Preheat oven to 350 degrees F.
Soak bread crumbs in milk in a large bowl.
Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from the heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread crumb mixture.
Finely chop bacon and cherries or prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture together into a loaf and place in a shallow baking dish. Spread ketchup over top and bake for approximately 1 1/4 hours.
