Meatloaf With Sweet And Sour Glaze

Now, I think my meatloaf is the best meatloaf around, not because I say so, simply because it is.  It is a variation of one I had from the owner of the ski house we shared in Vermont almost 40 years ago.  It angers my mother that I think this recipe is better than hers, but frankly I think it is.  Go check it out.  From the start I will tell you that I think the reason is the bacon on top.

This Martha Stewart recipe caught my eye and I decided to try it, just to see.  It's good, different and worth a try.

Not your average blue-plate special, this recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

Ingredients

Serves 6 to 8

3 thick slices white bread, torn into large pieces

2 garlic cloves, chopped

1 medium onion, chopped

1 celery stalk, chopped (I used 1 tsp celery salt)

1 medium carrot, chopped

1/2 cup flat-leaf parsley

12 ounces ground beef chuck (90 percent lean)

12 ounces ground pork

12 ounces ground veal

1 large egg

3/4 cup ketchup

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Coarse salt and freshly ground pepper

2 tablespoons light-brown sugar

Directions

1.Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

2.Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

3.Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

From Martha Stewart Living, April 2010