Name: Not-So-Basic Meatloaf
Yield: Serves 6
Ingredients: 5 strips lean bacon, finely chopped; 6 cloves garlic, minced; 2 medium onions, finely chopped; 1 medium carrot, finely chopped; 2 pounds very lean ground beef sirloin; 2 large eggs; 1/2 cup milk; 1 cup finely ground fresh bread crumbs; 1/4 cup Dijon mustard; 1/4 cup barbecue sauce; 1 tablespoon bottled horseradish, well drained; 1/2 cup finely chopped fresh flat-leaf parsley; 2 tablespoons coarse salt; 1 tablespoon freshly ground black pepper; 1 teaspoon finely minced fresh thyme (or 1/4 teaspoon dried thyme); 2 to 3 cups croutons; 10 whole, unpeeled, garlic cloves; 4 bay leaves; 1 sprig fresh thyme

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Not-So-Basic MeatloafCookbook cover image courtesy of Random House

This is my idea of a great meatloaf, perfectly-seasoned, carrying a hint of aromatic intrigue from the barbecue sauce, horseradish, and bay leaves, and innovatingly garnished. When you transfer the meatloaf to its serving platter, make sure to take all of the croutons too. They will have absorbed the flavorful juices that cooked out of the meatloaf and complete the texture and taste of the dish. Serve with mashed potatoes and a lively green salad.

Note:

I prefer to slightly precook any vegetables that I will be adding to a meatloaf so that they can more readily release all of their flavor into the loaf as it bakes. You can also double the amounts of vegetables and reserve half of them to spoon around the meatloaf before serving.

Recipe notes

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