Marriage-Saving Meatloaf

Phil was upset with me tonight so I decided to smooth things over with a big old meatloaf.  This salty, meaty goodness helped him forget the arguement all together :-)   I served this with some roasted  rosemary potatoes.

Ingredients:
1 cup bread crumbs
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
6 ounces pancetta, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley

Directions:
Preheat oven to 350°F with rack in middle.

Soak bread crumbs in milk in a large bowl.

Meanwhile, add a couple of teaspoons of olive oil to a heavy skillet and cook the pancetta  over medium heat. Once slightly crispy, remove the pancetta and set aside.  In the same oil, cook the onion, garlic, celery, and carrot over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.

Remove from heat and stir in pancetta, Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture. Add the beef, pork, eggs, and parsley and mix together with your hands.

Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.