2 lb. beef (top round, chuck or rump) ground twice
1 lb. pork shoulder ground twice
1 lb. veal shoulder ground twice
2 carrots finely shredded
4 to 6 cloves garlic finely chopped
2 tsp. salt
2 tsp. Dijon mustard
1 tsp. freshly ground black pepper
1 tsp. crushed rosemary
1/4 tsp. nutmeg
1/2 tsp. hot pepper sauce
3/4 c. fresh bread sauce
1/2 c. cream
3 eggs slightly beaten
12 strips bacon or salt pork

Heat oven to 350 degrees. Combine meats, onion, carrots and seasonings and blend. Soak bread crumbs in cream. Mix in eggs and soaked crumbs, combining well. Make a bed of bacon or salt pork strips in a shallow baking pan, reserving 4 or 5 strips for the top of the loaf. Form the meat mixture into a firm loaf with your hands and place in on the bed of bacon. Put remaining strips across top. Bake for 1 1/2 to 2 hours and baste several times with pan juices. To serve cold, wrap tightly in foil and weight it down as it cools, until firm. It will taste rather like a French country pate. Variations: Use 1 pound ham in place of pork or 1/2 pound pork and 1/2 pound ham; reduce salt to 1 teaspoon. Meat loaf with clam add 7 ounce can of minced clams to basic mixture. Chilied meatloaf add 2 tablespoons chili powder and 4 finely chopped canned peeled green chilies to meat mixture. Makes 6 to 8 servings.