What’s not to like in this Bacon-wrapped meatloaf ultimate comfort food recipe?
Serves 8
· 4 oz cremini or white mushrooms, cleaned and finely chopped (1 ½ cups)
· ½ minced yellow onion
· 3 tablespoons dry sherry
· 1 tablespoon minced garlic
· Kosher salt and freshly ground black pepper
· 2 oz day-old rustic bread or dense white bread torn into ½” pieces (1 ½ cups)
· ¼ cup whole milk
· 1 large egg, slightly beaten
· 1 lb ground beef
· ½ lb ground veal
· ½ lb ground pork
· 2 tablespoons light or dark brown sugar
· 1 tablespoon Worcestershire sauce
· 8 slices bacon
· Mushroom Gravy (recipe below)
Directions
Heat oven to 350 degrees.
1. In a medium bowl, toss the chopped mushrooms with the onion, sherry, garlic, 1 ½ tsp salt and ½ tsp pepper.
2. In a large mixing bowl, combine the bread, milk and egg. Stir well, lightly mashing the bread until most of the liquid is absorbed. Add the beef, veal, pork, brown sugar, Worcestershire sauce, and the onion-mushroom mixture. Using a large, sturdy wooden spoon or your hands, gently mix just until all the ingredients are blended.
3. Put the meat mixture in a 9×13” metal baking pan. Shape the mixture into a rectangular loaf about 10×4” Wrap the strips of bacon around the loaf crosswise, overlapping them slightly and tucking the ends securely under the loaf. You can form the loaf up to 8 hrs ahead and refrigerate until ready to bake.
4. Bake until thermometer inserted into the center of the loaf reads 160 degrees, about 60-70 minutes. Take the meatloaf out of the over and position the oven rack about 6 inches from the broiling element then broil the meatloaf until the bacon is brown and crisp, about 3 minutes. Let the meatloaf rest at room temperature for at least 10 minutes. Then slice and serve with the mushroom gravy.
Mushroom Gravy
· 1 cup beef or chicken broth
· 2 tablespoons extra-virgin olive oil
· 2 slices bacon, minced
· 6 oz cremini or white mushrooms, cleaned and sliced about 1/8” thick (2 packed cups)
· ½ cup minced yellow onion
· Kosher salt and freshly ground black pepper
· 3 tablespoons dry sherry
· ½ tablespoon all-purpose flour
1. Combine the broth with 1 cup of hot water. Heat the oil in a 12-inch skillet over medium-high heat. Add the bacon and cook, stirring to break apart the pieces, until just starting to crisp, 1 to 2 minutes. Add the mushrooms, onion, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until the mushrooms have cooked through and start to brown the bottom of the pan, 5-8 minutes.
2. Add the sherry and stir to release the browned bits from the bottom of the pan, about 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry tan crumbly, about 30 seconds.
3. Whisk in half of the broth mixture and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the gravy to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 5 to 10 minutes.
4. Season to taste with salt and pepper and thin with water or broth if necessary. Transfer to a small saucepan and keep warm. Reheat if necessary, before serving.
