Preheat oven to 400 degrees.
In a large skillet over medium high heat, heat the olive oil and sauté the onion until
translucent. Add mushrooms and garlic and cook until they begin to color, about 3
minutes. Stir in the cream, spices, salt and pepper and bring to a boil. Reduce heat
and simmer until vegetables are cooked, about 5 minutes. Remove from heat and cool.
Combine pork, beef, and veal, add egg. Stir until ingredients are completely combined
(using hands to mix it., add cooled mushroom mixture. Set aside.
In a 9x5x3 inch pan, line the bottom and sides of the pan with bacon slices, making sure
the edges overlap slightly and hang over the edges. Add meat mixture, patting smooth
and evenly. Fold the ends of the bacon up and over the meat mixture, enclosing it
completely. Cover with foil and place in a roasting pan.
Prepare a water bath by putting roasting pan in the preheated oven and adding water
until the water comes up halfway up the side of the loaf pan. Cover the roasting pan
with aluminum foil. Slide shelf into the oven and bake meatloaf 1 hour. Remove the foil
and bake until meatloaf hits 160 degrees on a meat thermometer, an additional 30
minutes or so. Drain meatloaf if needed. ( I used a turkey Baster to suck up the extra
juices twice.)
When done, remove the meatloaf and allow it to rest in the pan for 10 minutes. Cut the
loaf crosswise into 8 slices. Serve drizzled with gravy made from the pan juices, if
desired.
Originally Submitted
11/8/2019
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You can add this Wolfgang Puck’s bacon wrapped meatloaf recipe to your own private DesktopCookbook.
