This recipe is dedicated to David Chesterman
2 lbs ground beef (I use 90/10) 1/2 lb ground pork (not pork sausage, just
1/2 medium onion, chopped fine pork that has been grinded, no spices
1 small carrot, chopped fine and should have some fat)
2 eggs, beaten 2 stalks celery, chopped fine
1/4 cup 2% or whole milk 1/2 cup bread crumbs, seasoned or not
1/2 cup ketchup 2 tsp dry mustard
6 strips of bacon, cut in half 2 tsp salt
Have a 13x9 pan lined with double tin foil ready to go, (if you are used to using a 9x5 loaf pan and want to use the bacon here, there will be too much fat and it will go over the sides of the pan). In a large bowl put both meats and mix together with your hands so they are incorporated before you add the other ingredients. Add remainder of ingredients and mix thoroughly with your hands...should take a minute or two. Place the meatloaf in the pan and shape into a loaf. At this point, if you don't want to use a glaze or the glaze/bacon, bake in a 350 oven for 1 1/2 hours. I take either two pancake turners, or a pancake turner and a very large offset spatula to take meatloaf out of pan and onto a cutting board or plate. Let rest about 10 minutes before cutting. If you are using glaze, I use a brush to put the glaze on the top and sides of meatloaf. If using glaze and bacon, glaze first, then starting at top of meatloaf, place one strip diagonally, then another strip diagonally on the other side and keep going. It doesn't need to be perfect, and even if it is, it may very well shift somewhat during baking. Brush remainder of glaze gently on top of the bacon. Bake at 350 for 1 1/2 hours. Bon appetit!
1/3 cup ketchup 2 tsp dry mustard
3 tbsp brown sugar
Mix all ingredients in a small bowl with a whisk or fork.