2 tbsp. unsalted butter
1 1/4 c. onion, finely diced
1 1/4 c. mushrooms (choice of type), finely chopped
1/2 c. celery finely diced
1/2 tsp. dried thyme
1 tsp. finely chopped garlic
1 1/2 c. grated carrot
1 c. fresh bread crumbs
1/2 c. half & half or milk
2 eggs
1 1/2 lb. ground pork
4 slices bacon, fine chopped
1 3/4 tsp. kosher salt
1/2 tsp. fresh ground pepper

Preheat oven to 350°F. In large skillet heat butter till melted and foaming. Add onions, mushrooms, and celery. Season to taste with Kosher salt and pepper. Cook 3 minutes, being careful not to brown. Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into paste; add garlic. Cook and stir till onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely.

Meanwhile, soak bread in half & half. Lightly beat eggs. In large mixing bowl, combine ground meats, bacon, veggies, and bread mixture. Sprinkle with the 1 3/4 teaspoon salt and pepper. With hands, mix till well blended. Place into a rectangular baking dish. Using hands, shape into a loaf.

Topping:

1/2 c. ketchup
2 tbsp. brown sugar
2 tbsp. cider vinegar

Combine ketchup, brown sugar and vinegar. Spoon over top of meatloaf. Bake on middle rack for 1 hour or till meat thermometer reaches 155°F. Let rest for 10 minutes before slicing.

Makes 8 servings.

Submitted by: Karen LaValley