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Ultimate Meatloaf

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  1. 2 T. minced fresh garlic
  2. 1 small yellow onion, peeled and chopped
  3. 3 stalks celery, chopped
  4. 1 1/2 large carrots, peeled and chopped
  5. 1/4 c. vegetable oil
  6. 1 T. dry oregano leaves
  7. 2 T. ground black pepper
  8. 1/2 bunch green onions, chopped
  9. 1/4 c. chopped parsley
  10. 2 1/2 lb. ground beef (80% lean)
  11. 1 1/4 lb. ground pork
  12. 4 eggs
  13. 1/4 lb. each grated white cheddar, grated Parmesan, and jack cheese
  14. 1/4 c. half and half
  15. 2 T. prepared horseradish
  16. 2 T. Worcestershire sauce
  17. 1/4 c. ketchup
  18. 2 T. A1 sauce
  19. 2 t. Tabasco sauce
  20. 1 1/2 c. bread crumbs
  21. 1 T. salt
  22. about 24 slices bacon
  1. Preheat the oven to 350 degrees. Heat the vegetable oil in a large frying pan on medium-high heat. Add garlic, onion, celery, carrots, oregano, and pepper. Cook, stirring often, until vegetables start to soften, about 5 minutes. Transfer to bowl and cool to room temperature. Place vegetable mixture and all other ingredients in a large mixing bowl. Using your hands (preferably with latex gloves), quickly but thoroughly mix all ingredients. Select a loaf pan that is just large enough to accommodate the mixture and spray with non-stick pan-coating spray. Cut a piece of parchment paper so that it lines the bottom of the pan and extends 1-2 inches above the sides. Spray the paper with non-stick spray. Starting at one end of the pan, place strips of bacon so that they cover the bottom of the pan and extend over the sides. Alternate sides, so that each successive slice of bacon comes up the opposite side of the pan from the previous slice. After the pan is lined with bacon, take handfulls of the meat mixture and fill the pan. Be sure not to leave any air pockets because they will turn into larger holes in your meatloaf as it bakes. Tap the pan on a sturdy counter to level the meat and smooth down the top. Fold the slices of bacon and the parchment over the top of the meatloaf and place on a parchment-lined sheet pan. It is very important to cook the meatloaf on a sheet pan because the juices will spill out as it bakes. Cover the meatloaf with plastic wrap, then aluminum foil crimped tightly around the edges of the pan. Place the meatloaf in the oven and bake until a meat thermometer placed in the middle reads 150 degrees, about 1-1 1/2 hours. (Just poke the thermometer right through the plastic and foil). Remove from oven, take off the plastic and foil, and cool. Cool overnight in refrigerator. The next day, run a knife around the sides of the pan. Pick up the pan and, tilting it at a 45 degree angle, tap the ends on the counter until the whole meatloaf starts to slide from side to side. Then you can quickly invert the pan onto a cutting board and remove it. Remove the paper from the meatloaf and turn it rightside up. Remove any fat from the side of the meatloaf and slice. Finish in a frying pan, BBQ, or oven until hot and serve. At Alchemy we serve it with mashed potatoes, roasted vegetables, and a smoky demiglaze sauce.