Instructions: Heat oven to 375 degrees. Cut the bread into 1-inch cubes, and place in a small bowl. Pour the milk over the bread. Set aside 5 minutes.

Heat the olive oil in a large skillet over medium heat. Add onion, celery, and garlic; cook until soft and translucent, 3 to 5 minutes. Remove from heat; let cool 5 minutes.

Place carrots in a large mixing bowl. Add the milk-and-bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.

Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5- by 12-inch loaf. Overlap bacon slices across the top, covering meat. Using the white and light-green parts of the leek, split them in half lengthwise and rinse well. Place potatoes and leeks around loaf. Season with salt and pepper.

In a small bowl, combine brown sugar, ground mustard, and 2 tablespoons water. Stir in tomato paste, making a glaze. Brush the meat loaf all over with the glaze. Bake, brushing every 15 minutes with glaze, until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.

Serves 6.

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