Tavern on the Green’s Meatloaf
1 egg, 1/2 cup milk, 3 slices white bread w. crust trimmed & torn into small pieces, 3/4 lb. bacon chopped into half-inch pieces, 1 cup celery finely chopped, 1 cup of parsley (or less to taste) finely chopped, 1/2 cup onion finely chopped, 1/3 cup ketchup, 1 garlic clove minced, 3 TB Worcestershire sauce, 1/4 tsp Dijon mustard, 1/8 tsp dried basil, 1/8 tsp dried thyme, pinch of nutmeg, salt and fresh pepper to taste, 1 1/2 lbs ground beef
The glaze: 1/4 cup tomato paste, 1 TB olive oil, 1/4 tsp 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 8 " long and 2 " high. Place in the middle of a 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 or more until meat inside is cooked through and no pink is remaining. Remove meatloaf from the oven and let it sit for a few minutes before slicing and serving.