Bacon-wrapped Meatloaf

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 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 lamb
• 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)

Recipe

• 1 in a large skillet over medium high heat, heat the olive oil.
• 2 saute the onions until translucent, about 8 minutes.
• 3 add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
• 4 add the cream, oregano, thyme, salt and pepper.
• 5 bring mixture to a boil.
• 6 reduce heat and simmer 5 minutes or until vegetables are tender.
• 7 cool vegetable mixture.
• 8 in large bowl, combine the beef, lamb, veal and vegetable mixture.
• 9 stir in the egg.
• 10 preheat oven to 400°f.
• 11 place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
• 12 take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
• 13 continue with the meat mixture, patting down to level.
• 14 fold the ends of the bacon strips up and over the ground meat mixture.
• 15 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.
• 16 remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165°f.
• 17 remove the meatloaf from the oven and let rest for 10 minutes.
• 18 carefully pour the juices out of the pan.
• 19 cut into 8 slices.
• 20 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.
• 21 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.