This is a similar meatloaf to the one I just posted.  Just a couple of minor changes but equally delicious.  I served this meatloaf with a spinach salad and bread and butter as our first lunch of 2016.

Meatloaf http://www.soscuisine.com/recipe/meatloaf

6 servings Preparation 20 min  Cooking 1 h  Standing 10 min 390 calories per serving  Ingredients 1/2 onions 100 g 2 cloves garlic, finely chopped   1 stalk celery, finely chopped   70 g 1 carrots, finely chopped 100 g 1 tbsp canola oil 15 mL 2 tbsp Worcestershire sauce   30 mL 1 tbsp apple cider vinegar   15 mL 1 tsp salt   5 g 1 tsp ground pepper   3 g 1/4 tsp allspice powder   1 g 15 pitted prunes, finely chopped   1/2 cup 1/4 cup Italian parsley, fresh, finely chopped   22 g 70 g mortadella sausage, or ham , finely chopped     2 eggs size large   500 g ground beef, extra-lean   260 g ground pork, lean     3/4 cup bread crumbs   100 g 1/4 cup milk, partly skimmed, 2% 65 mL Before you start A food processor would make things easier to chop the vegetables, prunes, and the mortadella. Method Preheat the oven to 175°C/350°F. Lightly oil a baking dish or sheet. Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery. Heat the oil in a pan over medium heat, then add the vegetables and sauté 5 min, with occasional stirring. Add a little salt, cover, then lower the heat. Cook 5 min. Take the pan off the heat, then add the Worcestershire sauce, vinegar, salt, pepper, and allspice. Finely chop the prunes, parsley, and mortadella (or ham). Add this mixture to the vegetables. In a large bowl, beat the eggs lightly, using a fork, then add the beef, pork, bread crumbs, and milk. Mix well, then incorporate the vegetable mixture. Using your hands, blend the mixture together until it is just combined well (do not over-mix). In the prepared dish, form the mixture into a loaf, about 14-15 cm wide. Cook in the middle of the oven 1 h to 1 h 15 min until a thermometer inserted into the centre of the meatloaf registers 68°C/155°F. Let the meatloaf stand 5-10 min before slicing and serving.