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3 slices white bread, crusts removed

1/2 C. milk

2 T. olive oil

1 lg. onion - finely chopped

1 stalk celery - finely chopped

2 cloves garlic, minced 2 carrots, peeled and finely grated

1 lb ground sirloin

1/2 lb ground pork

2 lg eggs

1/4 C. chopped parsley

2 T. Dijon mustard

1 T. salt 1/2 T. pepper

1/2 lb. thinly sliced smoked bacon

1 lb potatoes, unpeeled and cut into thin strips

4 leeks, white & light-green parts only --- split in half lengthwise and well-rinsed

1/2 C. packed light brown sugar

1 T. dry mustard

2 T. water 1 tsp tomato paste

Preheat over to 375 degrees F. Cut bread into 1-inch cubes, combine with milk and set aside. Heave olive oil in large skillet over medium heat. Add onion, celery and garlic. Cook and stir 3-5 minutes or until tender. Remove from heat and let cool. Combine bread mixture, onion mixture, carrots, ground sirloin, and next 6 ingredients, mixing well. Shape mixture into a 5x12-inch loaf; place in un-greased baking dish. Place bacon slices on top of meat mixture, overlapping to cover. Arrange potatoes and leeks around meat. Season again with salt and pepper, if desired. Combine brown sugar, dry mustard and water; stir in tomato paste to make a glaze. Brush glaze all over meat. Bake 1 to 1-1/4 hours, brushing every 15 minutes with glaze, until juices run clear and bacon is crisp. Let cool 10 minutes before slicing. Serve with potatoes and leeks.