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Bacon-Wrapped Meatloaf




Source of Recipe


Bernice


Recipe Introduction


Note from original author: Instead of using breadcrumbs to bind my meatloaf, I tear up bread into small pieces to provide delicate pockets of softness in each slice of meatloaf. For a decadent touch, I wrap the meatloaf in bacon & then us a bit more bacon to make a velvety mushroom gravy. It's a perfect sauce for the meatloaf & works really well with a side of mashed potatoes, too!
Bacon-Wrapped Meatloaf


Ingredients Meatloaf:

4 ozs (about 1 1/3 cups) cremini (baby bella) or white mushrooms, cleaned & finely chopped
1/2 cup minced yellow onion
3 tablespoons dry sherry
1 tablespoon minced garlic
kosher salt & freshly ground black pepper
2 ozs (1 1/2 cups) day-old rustic or dense white bread, torn into approximately 1/2 pieces
1/4 cup whole milk
1 large egg, lightly beaten
1 lb 85% lean ground beef
1/2 lb ground veal
1/2 lb ground pork
2 tablespoons light or dark brown sugar
1 tablespoon worcestershire sauce
8 slices center-cut bacon
Sherry-Mushroom Gravy

Ingredients Sherry-Mushroom Gravy:

1 cup lower salt beef or chicken broth, more as needed
2 tablespoons extra virgin olive oil
2 slices center-cut bacon
6 ozs (about 2 packed cups) cremini (baby bella) or white mushrooms, cleaned & sliced into 1/8 inch pieces
1/2 cup minced yellow onion
kosher salt & freshly ground black pepper
3 tablespoons dry sherry
3 tablespoons all purpose flour

Directions Meatloaf:

Position a rack in the center of the oven & preheat the oven to 350ºF.

In a medium bowl, toss the mushrooms with the onion, sherry, garlic, 1 1/2 teaspoons salt & 1/2 teaspoon pepper.

In a large mixing bowl, combine the bread, milk & egg.

Stir well, lightly mashing the bread until most of the liquid is absorbed.

Add the beef, veal, pork, brown sugar, worcestershire sauce & the onion-mushroom mixture.

Using a large, sturdy spoon or your hands, gently mix just until all the ingredients are blended; you may need to push the meat against the side of the bowl to get the pieces to break up.

Put the meat mixture in a 9 x 13 inch metal baking pan.

Shape the mixture into a rectangular loaf about 10 x 4 inches.

Wrap the strips of bacon around the loaf crosswise, overlapping them slightly & tucking the ends securely under the loaf.

Pat the loaf back into shape if necessary.

Bake until an instant-read thermometer inserted into the center of the loaf reads 160ºF; 60 to 70 minutes.

Take the meatloaf out of the oven & position the oven rack about 6 inches from the broiling element.

Heat the broiler to high.

Broil the meatloaf until the bacon is brown & crisp; about 3 minutes.

Let the loaf rest at room temperature for at least 10 minutes.

Use two flat spatulas to transfer the meatloaf to a serving platter.

Slice & serve with the sherry-mushroom gravy.


Make Ahead: You can form the meatloaf up to 8 hours ahead & refrigerate it until ready to bake.

Leftovers: Fried meatloaf -- crisp & golden brown on the outside & steaming hot on the inside -- is a delicious, diner-inspired way to serve leftover meatloaf.

Directions Sherry-Mushroom Gravy:

Combine the broth with 1 cup of hot water.

Set aside.

Heat the oil in a 12 inch skillet over medium-high heat.

Add the bacon & cook, stirring to break apart the pieces, until just starting to crisp; one to two minutes.

Add the mushrooms, onion, 1/2 teaspoon salt & 1/2 teaspoon pepper.

Cook, stirring often, until the mushrooms have cooked through & start to brown the bottom of the pan; 5 to 8 minutes.

Add the sherry to the skillet & stir to release the browned bits from the bottom of the pan; about 1 minute.

Sprinkle in the flour & stir constantly until the mixture has browned & is slightly dry & crumbly; about 30 seconds.

Whisk in half of the broth mixture & continue whisking until the liquid is absorbed into the flour; about 30 seconds.

Whisk in the remaining broth mixture & bring the gravy to a boil.

Reduce the heat & simmer, stirring occasionally, until thickened; 5 to 10 minutes.

Season to taste with more salt & pepper.

Thin the gravy with water, if necessary.

Transfer the gravy to a small saucepan.

Cover & keep the gravy warm.

Reheat, if necessary, before serving.


Make Ahead: This gravy can be made up to 1 day ahead & reheated over medium-low heat.