Bob Jamieson's Meat Loaf

• 1 1/2 pounds ground beef
• 13 pound ground veal
• 13 pound ground pork
• 3 tablespoons Worcestershire sauce
• 1 large onion, finely chopped
• 1 tablespoon butter
• 2 eggs, lightly beaten
• 2 tablespoons Dijon mustard
• 1/4 cup ketchup
• 3 tablespoons cracker crumbs
• Salt and pepper to taste
• 5 tablespoons ketchup for glazing
• 2 strips bacon, optional

1. Allow the beef, veal and pork to come to room temperature.
2. Combine with Worcestershire sauce.
3. Saute the onion in the butter until quite soft and golden.
4. Add to the meat with eggs, mustard, ketchup, cracker crumbs and salt and pepper.
5. Spoon into a 9-by-5-inch loaf pan and pat gently.
6. Spread remaining ketchup on top and lay bacon slices across the loaf, if desired.
7. Bake at 350 degrees for 60 minutes.
8. Remove from oven; remove bacon and drain off fat.
9. Slice and serve.

ground beef, veal, ground pork, worcestershire sauce, onion, butter, eggs, mustard, ketchup, cracker crumbs, salt, ketchup, bacon

Taken from cooking.nytimes.com/recipes/2312 (may not work)