Tavern on the Green's Meatloaf
For the meatloaf:
1/2 cup milk
3 slices white bread, crust trimmed, bread torn into small pieces
3/4 pound bacon, chopped into half−inch pieces
1 cup celery, finely chopped
1 cup parsley, finely chopped
1/2 cup onion, finely chopped
1/3 cup ketchup
1 garlic clove, minced
3 tablespoons Worcestershire sauce
1/4 teaspoon Dijon mustard
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
Pinch of nutmeg
Salt and fresh pepper, to taste
1 1/2 pounds ground beef
For the glaze:
1/4 cup tomato paste
1 tablespoon olive oil
1/4 teaspoon sugar
In a large bowl, beat together the eggs and milk. Add the torn bread and let it absorb the liquid for about 15 minutes. Meanwhile, cook bacon until most but not all of the fat is rendered. Drain and set aside to cool.
Stir the bread mixture with a fork to blend. Add the remaining meatloaf ingredients, including the drained bacon, but not the beef, and mix thoroughly. Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat.
Cover bowl and refrigerate overnight.
When ready to cook, preheat oven to 375 degrees. Remove bowl from the refrigerator and shape meat into a loaf approximately 5 inches long and 3 inches high. Place in the middle of a low−sided baking pan and
bake for 35 minutes.
In a small bowl, whisk glaze ingredients together. Brush meatloaf with glaze and bake for another 20 minutes. Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.