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Old-Fashioned Meat Loaf



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Old-Fashioned Meat Loaf

Gourmet September 1989

1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
2 garlic cloves, minced
1 1/2 teaspoons dried thyme, crumbled
2 tablespoons unsalted butter
2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
2 cups finely chopped mushrooms
1 1/2 pounds ground chuck
3/4 pound ground pork
1 cup fresh bread crumbs
2 large eggs, beaten lightly
2/3 cup bottled chili sauce or ketchup
A 14- to 16-ounce can stewed tomatoes,
drained and chopped
1/3 cup minced fresh parsley leaves
3 slices of lean bacon, halved crosswise

In a skillet cook the onion, celery, garlic and thyme in the butter over moderately low heat, stirring, until the onion is soft. Add the salt, pepper, and mushrooms, and cook the mixture over moderate heat, stirring, for 5
to 10 minutes, or until the mushrooms are tender and the liquid they give
off is evaporated. Transfer the mixture to a large bowl and let it cool.
To the bowl add the chuck, pork, bread crumbs, eggs, 1/3 cup of the
chili sauce, the tomatoes, and parsley and stir the mixture until it is com- bined well. Form the mixture into a 10-by-7-inch oval loaf in a shallow
baking pan, spread the remaining 1/3 cup chili sauce over it, and drape
the bacon pieces across the meat loaf. Bake in the middle of a preheated 350-degree F. oven for 1 hour, or until a meat thermometer inserted in
the center registers 155 degrees F. Serves 6 to 8.

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