Meatloaf

Ingredients

• 0.3 pound bacon chopped ( 4 slices)
• 6 servings bacon cooked
• 1 cup sandwich bread fresh white firm fine (from 2 slices sandwich bread)
• 1 medium carrots finely chopped
• 1 medium rib celery stalks finely chopped
• 1 tablespoon apple cider vinegar 
• 2 large eggs 
• 0.3 cup flat parsley finely chopped
• 3  garlic clove minced
• 0.3 teaspoon ground allspice 
• 1.5 pounds ground beef 
• 0.5 pound ground pork lean (not )
• 1 medium onion finely chopped
• 0.5 cup prune- cut to pieces pitted chopped
• 2 tablespoons butter unsalted
• 0.3 cup milk whole
• 2 tablespoons worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 350°F with rack in middle.
2. Soak bread crumbs in milk in a large bowl.
3. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.
4. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper.
5. Add to bread-crumb mixture.
6. 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.
7. Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
8. Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours.
9. Let stand 10 minutes before serving.
10. Cooked meatloaf keeps, chilled, 3 days.