Ingredients
-
3 slices white bread, crusts removed
-
1/2 cup milk
-
2 tablespoons olive oil
-
1 large yellow onion, finely chopped
-
2 garlic cloves, minced
-
2 carrots, peeled and finely grated
-
1 lb ground sirloin
-
1/2 lb 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 lb thinly sliced smoked bacon
-
4 leeks, white and light-green parts only, split in half lengthwise and rinsed well
-
1 tablespoon Coleman's dry mustard (yellow)
-
1 teaspoon tomato paste
-
1/2 tablespoon fresh ground pepper, plus more to taste
-
1/2 cup light-brown sugar, packed
-
1 celery rib, finely chopped
-
1 lb fingerling potato, scrubbed
Instructions
- 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 for five minutes.
- Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five 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 roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed.
- In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze.
- Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.