Featured Recipe
Harvest Meatloaf

This loaf has so much flavor it doesn't need gravy. Take care when mixing not to overwork the meat and you'll end up with a less dense loaf with a light, moist texture. Serve with mashed potatoes.

1 tablespoon olive oil

1/2 cup onion -- chopped

1 1/2 teaspoons garlic -- minced

3/4 pound beef -- ground

3/4 pound veal -- ground

3/4 pound pork -- ground

1/2 cup catsup

1 tablespoon dijon mustard

1 1/2 teaspoons worcestershire sauce

3/4 cup bread crumbs

2 eggs

1 1/2 teaspoons salt

3/4 teaspoon peppercorns -- ground

1/4 cup parsley

8 slices bacon (optional)

Saute onion and garlic in olive oil. Add to the rest of the ingredients (sans bacon) in a bowl and mix thouroughly but gently. Form into a loaf on oiled sheet pan, do not pack too tightly. Wrap loaf with bacon slices. Bake at 350 degrees until an instant read thermometer reads 160 degrees (30 to 60 minutes depending upon size of loaf.)