6 to 8 servings.  Begin about 3 hours ahead.

Here's an excellent meat loaf recipe from the September, 1999 issue of Bon Appétit.  Give it plenty of time to cook, and serve it up with mashed potatoes for a classic dinner.

Ingredients:

• 5 Tbs vegetable oil (divided)
• 3 large onions, coarsely chopped
• 1 Tbs sugar
• 2 tsp dried oregano
• 2 garlic cloves, minced
• 1/4 cup apple cider vinegar

• 1 pound lean ground beef
• 1 pound ground pork
• 1 14.5-oz. can crushed tomatoes with added puree (divided)
• 2 large eggs
• 1 cup crushed saltine cracker crumbs
• 1/2 cup chopped celery leaves
• 1/4 cup dry white wine
• 1 1/2 tsp salt
• 3/4 tsp ground black pepper

• 1 pound mushrooms, sliced

Method

1. Preheat oven to 350ºF and oil a 13x9x2-inch roasting pan.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.  Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes.  Stir in oregano and garlic.  Add vinegar; cook until evaporated, about 2 minutes.   Transfer to a large bowl and cool.
3. Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions.   Mix with fork until just blended.  Form meat mixture into 10-by-5-inch loaf shape in prepared pan.
4. Bake 45 minutes.  Remove from oven and spread remaining crushed tomatoes over meat loaf.  Drizzle with 1 tablespoon oil and return to oven.  Bake about one more hour, or until meat thermometer inserted into center measures 155ºF.  Remove from oven and cool 15 minutes.
5. Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat.  Add sliced mushrooms; sauté until tender, about 12 minutes.  Season to taste with salt and pepper.
6. Cut meat loaf into thick slices.  Spoon mushrooms over and serve.

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