CAMILLE GLENN’S MEATLOAF

ESPECIALLY GOOD MEAT LOAF

Four to six servings

Preparation time: 25 minutes

Baking time: 1 to 1 1/2 hours

1 pound ground beef

1/2 pound ground veal

1/4 pound ground pork

1/4 pound ground smoked ham ( 3/4 cup), see note

1 medium onion, finely chopped

2 1/2 teaspoons fresh thyme leaves, or 1 1/2 teaspoons dried

2/3 cup soft bread crumbs

2 eggs

1 1/2 teaspoons salt, or to taste

freshly ground black pepper to taste

6 slices lean smoked bacon, cut in half

1. Heat oven to 350 degrees.

2. In a large bowl, combine the meats with the onion, thyme, bread crumbs, eggs, salt and pepper and mix well with a fork (not the hands; the heat of the hands toughens freshly ground meat). Form the mixture into 1 or 2 loaves.

3. Put 2 or 3 pieces of bacon on the bottom of a baking dish. Lay the meat loaf on top of the bacon. Cover the top of the meat loaf with bacon. (The bacon adds flavor and helps keep the loaf moist.)

4. Bake until the outside of the loaf is golden brown, the juices run clear when the loaf is poked with a skewer and it feels firm to the touch, about 1 hour for a small loaf, 1 1/2 hours for a large loaf. Discard all the bacon. Serve hot as is or with a good tomato sauce, or serve cold for sandwiches with chili sauce.