Recipe

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• 3 slices bread, cut into 1 cubes
• 1/2 cup milk
• 2 tsp olive oil
• 1 large yellow onion
• 2 garlic cloves
• 2 carrots, peeled
• 3 stalks celery
• 2 tsp horseradish
• 1 lb ground chuck
• 1 lb ground veal
• 1/2 lb ground pork
• 2 large eggs
• 1/4 cup roughly chopped fresh parsley
• 2 tsp dijon mustard
• 1 tsp coarse salt
• 1/2 tsp ground pepper
• 1/2-3/4 lb sliced bacon
• 1/2 cup brown sugar (optional)
• 1 tsp ground mustard (optional)
• 1 tsp tomato paste (optional)
• 2 tsp water (optional)

• 1 Heat oven to 375 degrees.
• 2 Combine bread cubes and milk in small bowl, set aside.
• 3 Place onion, garlic, carrots, celery and horseradish in bowl of food processor, fitted with metal blade.
• 4 Process until finely chopped, but still recognizable.
• 5 Heat olive oil in large skillet over medium heat.
• 6 Add chopped vegetables, and cook until vegetables soften.
• 7 Remove from heat and let cool 5 minutes.
• 8 In a large bowl, place: meats (except bacon) bread/milk mixture, eggs, parsley, mustard, salt pepper and vegetable mixture.
• 9 Mix gently, but well.
• 10 Place in ungreased baking dish and shape into one large, or two smaller loaves.
• 11 Cover loaves with bacon slices, tucking ends under.
• 12 Combine glaze ingredients in small bowl.
• 13 Brush over loaf (loaves).
• 14 Bake for approximately 90 minutes, or until meat thermometer reads 160 degrees when inserted into center of meatloaf.
• 15 If crisper bacon is desired, place under broiler- watch carefully!
• 16 Let stand 10 minutes before slicing.