Prep 30 mins
Cook 1 hr 30 mins
Wolfgang's Bacon-Wrapped Meatloaf. This is wonderful and rich. Not your typical ketchup style meatloaf. Got this from different site.
- 3 tablespoons olive oil
- 1 large onion, diced
- 1⁄2 lb mushroom, finely chopped
- 3 large garlic cloves, minced
- 1 cup heavy cream
- 1 1⁄2 teaspoons minced fresh oregano (I used same amount of dried)
- 1 1⁄2 teaspoons minced fresh thyme (I used same amount of dried)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb ground lean pork
- 1 lb lean ground beef
- 1 lb ground veal (I couldn't find so used another pound of beef)
- 1 egg, lightly beaten
- 2 lbs sliced bacon (precooked in the micro till slightly crisp)
- In a large skillet over medium high heat, heat the olive oil.
- Saute the onions until translucent, about 8 minutes.
- Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
- Add the cream, oregano, thyme, salt and pepper.
- Bring mixture to a boil.
- Reduce heat and simmer 5 minutes or until vegetables are tender.
- Cool vegetable mixture.
- In large bowl, combine the beef, pork, veal and vegetable mixture.
- Stir in the egg.
- Preheat oven to 400°F.
- Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
- Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
- Continue with the meat mixture, patting down to level.
- Fold the ends of the bacon strips up and over the ground meat mixture.
- Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
- Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165°F.
- Remove the meatloaf from the oven and let rest for 10 minutes.
- Carefully pour the juices out of the pan.
- Cut into 8 slices.
- To freeze: Meatloaf can be mixed, formed into a loaf and frozen before cooking. To bake a frozen loaf, use the standard method but bake 1-1/2 to 2 times longer. Always check for doneness with a meat thermometer. Or thaw completely in the refrigerator and cook as directions require.
- To freeze: Whole baked meat loaves can also be frozen. Bake as usual, let cool to room temperature, wrap in foil, place in a sealed plastic bag, and store in the freezer up to 6 months.