Martha Stewart's Meat Loaf

I very seldom make meatloaf because it costs us so much just to purchase all the meat it takes with pre-teen boys in the house consuming everything in sight like vacuum cleaners.  I have learned that when you do make it, make up at LEAST 5lbs of mashed potatoes, bread, salad, & offer a fantastic dessert that they know about ahead of time...this helps to make a regular meatloaf recipe stretch out to be barely just enough...at least for now...  This is called Martha Stewart's Meat Loaf because it comes from a very old Martha Stewart magazine but I have no clue what year anymore..the recipe is worn & almost unreadible anymore, which means it has to have been at least 10 years ago by now...

I will also say that this is a longer recipe then I would normally make, but I can tell you that when you follow it & get it into the oven, the smell is unreal delicious & the taste at the end is beyond what you think it will be.  My dad almost fell off his chair the one time I made it for him :)  That made it all worth the length & work!

3 slices bread, crusts removed
1/2 c milk
2 Tbs olive oil
1 lg yellow onion, chopped finely
1 rib celery, chopped finely
2 cloves garlic, minced
2 carrots, shredded finely
1lb ground beef
1/2lb ground pork
2 lg eggs
1/4 c chopped fresh parsley
2 Tbs dijon mustard
1 Tbs salt
1/2 tsp pepper
1/2lb thinly sliced smoked bacon
1/2 c packed brown sugar
1 Tbs yellow mustard
1 tsp ketchup

Heat oven to 375
Cut bread into cubes & mix with milk in a lg bowl, set aside.
Heat olive oil in skillet, saute onion, celery & garlic till tender (3-5 min)  Let cool 5 min.
Add carrots, onion mixture, ground beef, ground pork, eggs, parsley, salt & pepper to bread mixture.  Combine well.
Place mixture into a baking dish, forming a loaf (5"x12")
Overlap bacon across meat
In sm bowl, mix brown sugar, ketchup, and mustard along with 2 Tbs water to make glaze.
Bake at 375 for 1-1 1/2hrs, basting with glaze every 15 minutes.
Let stand 10 minutes before serving.

Creamy Parmesan Mashed Potatoes

we love to make our mashed potatoes with cream cheese!  You can add in any cheese you like, it doesn't have to be Parmesan!!  We love sharp white around here...

2lbs red potatoes (about 8) cut into 1/2" chunks
1 c chicken broth
4 oz neufchatel cheese, cubed
1/2 c sour cream
3 Tbs grated cheese (they call for Parmesan, but whatever floats your boat)

Cover potatoes in chicken broth, cover & bring to boil over high heat.  Simmer on med heat for 15 min.  stirring after 8 min.  Uncover, stir potatoes, simmer, uncovered 5-6 min. or until potatoes are tender & most of the broth has been absorbed.
Add neufchatel cheese, reduce heat to low.
Mash potatoes slightly until the cheese is melted.  Add the sour cream & cheese of choice, mash until potatoes are smooth & heated through.

This says it will serve 10, but only 1/2 cup each serving.  Around here, that doesn't cut it :)  I also cook my potatoes till tender, then transfer into my big mixer, using it to mash the potatoes, adding in the cream cheese, then sour cream & cheese, mixing till it is all combined.  Cover immediately with foil tightly, and it will stay hot till you are ready to eat.