Ingredients: |
Ingredients: -4 oz. cremini mushrooms, finely chopped (1-1/3 cups)
-1/2 cup minced yellow onion
-3 Tbsp dry sherry
-1 tbsp minced garlic
-kosher salt and freshly ground black pepper
-1 box stove-top dressing (chicken flavour)
-1/4 cup whole milk
-2 large eggs, lightly beaten
-1 pkg ground beef (lean)
-1 pkg ground pork
-2 tbsp brown sugar
-1 tbsp Worcestershire sauce
-8 slices center-cut bacon
-1/2 can tomato sauce
Mushroom Gravy
-1 cup low-sodium chicken or beef broth
-2 tbsp extra-virgin olive oil
-2-4 slices center-cut bacon, minced
-2 packed cups sliced cremini mushrooms
-1/2 cup minced yellow onion
-kosher salt and freshly ground black pepper
-3 tbsp dry sherry
-3 tbsp all-purpose flour
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Directions: |
Directions:Meatloaf:
In a medium bowl, toss the mushrooms with the onion, sherry, garlic, salt and pepper.
In a large mixing bowl combine stove-top stuffing, milk and egg. Stir well until most of the liquid is absorbed. Add the beef, pork, brown sugar, Worcestershire, and the onion-mushroom mixture.
Using a large, sturdy spoon, or your hands, gently mix until all the ingredients are blended.
Shape the mixture into a rectangular loaf, about 10x4 inches. Wrap the strips of bacon around the loaf crosswise, overlapping them slightly and tucking the ends securely under the loaf.
Bake at 350F until an instant-read thermometer inserted into the centre of the loaf reads 160ºF (around 60-90 min). Then if needed, broil the meatloaf until the bacon is brown, about 3 minutes.
Let the loaf rest at room temperature for at least 10minutes.
*Halfway through cooking time, pull meatloaf out and drain bacon grease from pan.
*Can form the meatloaf up to 8hrs ahead and refrigerate until ready to bake
Slice and Serve with mushroom gravy
Mushroom Gravy:
Combine the broth with 1 cup of hot water (place to the side)
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 (1-2 minutes). Add the mushrooms, onion, salt and pepper. Cook, stirring often, until the mushrooms have cooked through and start to brown the bottom of the pan (5-8 minutes).
Add the sherry and stir to release the browned bits from the bottom of the pan (may need to add a bit more sherry), for approx. 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds.
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 (5-10 minutes).
Season to taste with salt and pepper, thin with more broth if necessary.
*The gravy can be made up to 1 day ahead and reheated over medium-low heat |
This recipe for Bacon-Wrapped Meatloaf with Mushroom Gravy is from