Meatloaf

• 1 1/2 lb meatloaf mix
• 6 slices bacon
• 1 cup chopped celery
• 1 cup chopped onion
• 1 tbs chopped garlic
• 4 tbs olive oil
• 2 eggs
• 1/2 cup milk
• Dry ingredients:
• 1 cup italian bread crumbs
• 1/2 cup Parmesan or Romano cheese
• 1/2 cup fresh chopped parsley/ or 4 tbs dried parsley
• 1 tsp garlic powder
• 1 tbs dry mustard
• salt and pepper to taste
• Sauce:
• 2 tbs Dijon mustard
• 4 tbs balsamic vinegar
• 1 cup unsweetened applesauce
• 1/4 cup packed brown sugar
• 1/2 cup red pepper bruschetta mix

1. cook bacon over low heat until crispy. Set aside bacon and save the grease. Saute celery,onions and garlic in bacon grease with added olive oil.
2. Mix sauce ingredients and set aside.
3. Mix all dry ingredients together. Add sauteed vegetables and mix. add eggs and milk and half of the sauce. (reserve other half for topping the meatloaf) mixing as you go. Add meatloaf mix and mix well.
4. Form into a loaf in a glass baking dish, or portion into a 12 count muffin tin that has sprayed with cooking spray.
5. Bake at 425 for 20 minutes, then lower heat to 300 for an additional 20-35 minutes depending on baking dish.

meatloaf, bacon, celery, onion, garlic, olive oil, eggs, milk, ingredients, italian bread crumbs, parmesan, parsley, garlic, mustard, salt, mustard, balsamic vinegar, unsweetened applesauce, brown sugar, red pepper

Taken from www.epicurious.com/recipes/member/views/meatloaf-52846761 (may not work)