Just when I think I’ve tried all the meatloaf recipes in the land, another delicious, totally unique one pops up and makes my day. My friend Maddi said I HAD to try this Epicurious recipe and as usual, she was right. Dave and I had this whole thing eaten in two days – it was that good. Welcome to regular rotation you crazy prune meatloaf!
Prep Time: 30 Min
Cook Time: 1 Hour
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 finely chopped medium onion
3 minced garlic cloves
1 finely chopped celery rib
1 finely chopped medium carrot
2 tbs unsalted butter
2 tbs Worcestershire sauce
1 tbs cider vinegar
1/4 tsp ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 lbs ground beef chuck
1/2 lb ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
First, preheat your oven to 350°F with rack in middle. Then soak the bread crumbs in milk.
Meanwhile, cook the onion, garlic, celery, and carrot in butter in a large skillet over medium heat, stirring occasionally, about 5 minutes. Cover skillet and reduce heat to low, and cook until the carrot is tender, 5 minutes or so. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 tsp salt, and 1 1/2 tsp pepper. Add to bread-crumb mixture.
Finely chop the bacon and prunes in a food processor – I used my Vitamix, so this turned into a paste (woops!) but the flavor was awesome so either way, it’s good. Add the bacon and prunes to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands, being cautious not to over-mix (at least that’s what Ina always says).
Finally, place this mixture in a mealoaf-y shape on a baking sheet, or use a loaf pan.
Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, about 1 to 1 1/4 hours. Let stand 10 minutes before serving. And don’t forget meatloaf is always best served with creamy, buttery mashed potatoes! YUM.