Mixed my meatloaf a new way (for me) - really good

[Fortinbras Armstrong]

19. This is a recipe I got from "The Farm" by Ian Knauer

Ingredients:
1 cupfine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cupwhole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoon sunsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cupfinely chopped flat-leaf parsley

Preheat oven to 350°F with rack in middle.

Soak bread crumbs in milk in a large bowl. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.

Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.

Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.

Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

I particularly like the ground up bacon. I start by chopping the onions, carrots, celery and garlic in the food processor, and afterwards -- without cleaning the food processor -- the bacon and prunes. The last time I made it, I had no prunes, so I used dried apricots instead, which turned out well.