posted by Elle 05-15-98 3:15 PM
Clone of Martha Stewarts's Meat Loaf
Serves 6
3 slices white bread, crusts removed
1/2 cup milk
2 tablespoons olive oil
1 large yellow onion, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
2 carrots, peeled and finely grated
1 pound ground sirloin
1/2 pound ground pork
2 large eggs
1/4 cup roughly chopped fresh parsley
2 tablespoons Dijon mustard
1 tablespoon coarse salt, plus more to taste
1/2 tablespoon freshly ground pepper, plus more to taste
1/2 pound thinly sliced smoked bacon
1 pound fingerling potatoes, scrubbed
4 leeks, white and light-green parts only, split in half lengthwise and rinsed well
1/2 cup light-brown sugar, packed
1 tablespoon Coleman's yellow ground mustard
1 teaspoon tomato paste
Heat oven to 375 degrees. Cut the bread into 1 inch cubes, and place in a small bowl. Pour the milk over the bread. Set aside 5 minutes.
Heat the olive oil in a large skillet over medium heat. Add onion, celery, and garlic; cook until soft and
translucent, 3 to 5 minutes. Remove from heat; let cool 5 minutes.
Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.
Place mixture in a large ungreased baking dish or oasting pan. Shape into a 5-by-12-inch loaf. Overlap bacon slices across the top, covering meat. Place potatoes and leeks around loaf. Season with salt and pepper.
In a small bowl, combine brown sugar, ground mustard, and 2 tablespoons water. Stir in tomato paste, making a glaze. Brush the meat loaf all over with the glaze.
Bake, brushing every 15 minutes with glaze, until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.