Bacon Wrapped Meatloaf Recipe
Meatloaf with bacon wrapped around
Ingredients
- 3 tablespoons 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 teaspoons fresh oregano, minced
- 1 1/2 teaspoons fresh thyme, minced
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons salt
- 1 lb ground pork
- 1 lb ground beef
- 1 lb ground veal
- 1 egg, lightly beaten
- 3/4 lb smoked bacon, sliced (about 13 slices)
Instructions
- In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
- Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
- Stir in cream, oregano, thyme, salt and pepper.
- Bring to a boil, then reduce heat and simmer about 5 minutes.
- Transfer to large bowl and let cool.
- Mix beef, pork and veal; stir in egg and mix well.
- Add cream mixture and combine well.
- Position 9" x 5" x 2 1/2" loaf pan with short side facing you.
- Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlapping each other (their ends will hang over the edge).
- Put meat mixture in pan and smooth top.
- Fold bacon strips over the meat, enclosing it completely.
- Place loaf pan in the center of a roasting pan.
- Fill roasting pan half way up with boiling water.
- Cover both pans with aluminum paper.
- 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).
- Remove pan of meatloaf from oven and let rest 10 minutes.
- Pour juices from pan into sauceboat.
- Cut loaf into 8 slices, taking care to cut bacon completely.
- Drizzle with pan juices.