Meatloaf

1. 1

   Preheat oven to 350F with rack in middle.

2. 2

   Soak bread crumbs in milk in a large bowl.

3. 3

   Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes.

4. 4

   Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.

5. 5

   Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper.

6. 6

   Add to bread-crumb mixture.

7. 7

   Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.

8. 8

   Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.

9. 9

   Bake until an instant-read thermometer inserted into center of meatloaf registers 155F, 1 to 1 1/4 hours.

10. 10

    Let stand 10 minutes before serving.

11. 11

    Cooks' note: Cooked meatloaf keeps, chilled, 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.