The Monks' Meatloaf             

Ingredients:
1 pound lean hamburger
1/2 pound minced veal
1/2 pound minced pork
1-1/2 cups finely rolled cracker crumbs
3 small onions, chopped fine
1 or 2 stalks celery, diced
1 heaping tablespoon chopped parsley
1/2 teaspoon coarsely ground black pepper
1 or approximately 1 teaspoon salt
3 medium eggs
2 tablespoons butter or margarine
6 strips bacon
1 medium tomato
1 can cream of chicken or celery or mushroom soup
1 can beef consommé
parsley sprigs for garnish

Directions:
Preheat oven to 400 F. Mix your meats in a large bowl, add crackers, onions, parsley, pepper, salt & eggs. Mix thoroughly with your hands. Then add your can of soup. Mix again thoroughly. Grease or butter a 10 x 4 1/2 x 3 inch pyrex dish or loaf pan. Place three strips of your bacon on the bottom then cut your tomato and place over bacon strips. Fill the baking dish with your mixture, packing it firmly and evenly. Place the remaining three strips of bacon over the top and bake in the oven. When lightly browned (approximately 30 minutes) pour 1/2 can of beef consommé over the meatloaf and reduce heat to 375 F. Continue cooking, basting with the remaining consommé every 15 to 20 minutes. Cook for 2 hours in all. When your meatloaf is done, just run a knife around the sides and turn out into a serving platter. Garnish with your sprigs of parsley as a hot meal. Should you prefer to serve it cold, turn out immediately and allow to cool. When it is completely cool, wrap in waxed paper and refrigerate before using. Makes excellent sandwiches.