Bacon-Wrapped Meatloaf
Julianne
from Andrea
ingredients
- 3 tbsp extra-virgin olive oil
- 1 large onion, diced
- 1/2 lb mushroom, finely chopped
- 3 large garlic cloves, minced (about 2 tbsp)
- 1 cup heavy cream
- 1 1/2 tsp fresh oragano, minced
- 1 1/2 tsp fresh thyme, minced
- 1 1/2 tsp pepper
- 1 1/2 tsp salt
- 1 lb ground pork
- 1 lb ground beef
- 1 lb ground veal (I use instead spicy ground pork meat)
- 1 egg, lightly beaten
- 3/4 lb smoked bacon, sliced (about 13 slices)
directions
- 1
1. In large skillet over medium heat, heat olive oil and saute onions until translucent (about 8 minutes).
- 2
2. Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
- 3
3. Stir in cream, oregano, thyme, salt & pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
- 4
4. Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
- 5
5. Position 9“x5”x2.5" loaf pan with short side facing you. Line bottom and sides with bacon, placing them parallel to short end, slightly overlapping each other (their ends will hang oer the edge).
- 6
6. Put meat mixture in pan and smooth top. Fold bacon strips over the meat, enclosing it completely.
- 7
7. Place loaf pan in center of a roasting pan. Fill roasting pan half-way up with boiling water. Cover both pans with aluminum foil.
- 8
8. Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (At this stage I un-mold meatloaf and bake it uncovered, because I like crispy bacon.)
- 9
9. Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
- 10
10. Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.
Source: Julianne
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