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1950 Leave It To Beaver Meat Loaf




Source of Recipe


Internet


List of Ingredients




3 slices white bread, crust removed ½ c milk
2 cloves garlic, peeled and minced 1 large onion finely chopped
1 rib celery, finely chipped 2 tbsp. olive oil
2 carrots, finely grated 1 lb. ground sirloin
½ lb. ground pork 2 large eggs
¼ c chopped parsley 2-tbsp. Dijon mustard
1 tbsp. course salt ½ tbsp. pepper
½ lb. thinly sliced bacon ½ c light brown sugar
1 tbsp. ground mustard 1-tsp. tomato paste

Recipe



Heat oven 375º. Cut bread into 1-inch cubes and place in a small bowl. Pour the milk over bread. Set aside 5 minutes. Heat oil in large skillet over medium heat. Add onion, celery, and garlic, cook until soft and translucent, 3 to 5 minutes. Remove from heat; let cool 5 minutes. Place carrots in large mixing bowl. Add the milk and bread mixture, ground sirloin, pork, eggs, parsley, Dijon mustard, salt and pepper. Add onion mix. Combine well, using hands. Place mixture in large ungreased baking dish. Shape into 5x12-inch loaf. Overlap bacon slices across the top covering meat. Season with salt and pepper. In a small bowl, combine brown sugar, ground mustard and 2-tablespoons. water. Stir in tomato paste, making a glaze. Brush meat loaf all over with glaze. Bake, brushing every 15 minutes with glaze, until juices run clear when pierced with a fork and bacon is crisp, 1 to 1¼ hours. Let cool 10 minutes before slicing.