Saturday, September 10, 2016

Bacon and Mushroom Meatloaf


Bacon and Mushroom Meatloaf     

 2 tablespoons extra-virgin olive oil 
 2 tablespoons salted butter 
 1 large sweet onion, diced 
 salt and black pepper 
 3 ounces shiitake mushrooms, stemmed and chopped 
 5 cloves garlic, minced
 3 tablespoons dry white wine 
 1/2 cup whole milk 
 2 cups bread crumbs 
 1 pound ground beef chuck 
 1 pound ground pork 
 1/2 teaspoon grated nutmeg 
 1/4 teaspoon ground allspice 
 2 tablespoons fresh thyme, chopped
 1 tablespoon Worcestershire sauce 
 2 large eggs 
 1/2 cup shelled salted pistachios 
 12 slices bacon 
                                               2-3 tablespoons (packed) light brown sugar                                                       


 1. Preheat the oven to 375°F.

 2. Heat a large skillet over medium heat. Add the olive oil, 
butter, and onion, season with 1/2 teaspoon each of salt 
and black pepper, and cook until the onion is soft and light 
brown, about 10-12 minutes.

 3. Add the mushrooms and garlic to the skillet and sauté 
until the mushroom juice exudes and then evaporates, about 
4-5 minutes. Add the white wine and simmer for 1 minute to 
reduce slightly. Pour the mushroom mixture onto a plate to 
cool slightly.

 4. In a mixing bowl, add the milk to the bread crumbs and 
fluff with a fork.

 5. In a large mixing bowl, combine the beef, pork, nutmeg, 
allspice, thyme, Worcestershire sauce, eggs, pistachios, 
mushroom mixture, bread crumbs including any milk left, 
1 teaspoon salt, and 1/2 teaspoon pepper. Mix thoroughly 
with your hands.

 6. Transfer the mixture into a 9 × 13-inch baking dish,
 in the center of the pan form it into a log about 6 inches wide 
and 12 inches long. Lay the bacon slices across the meat loaf, 
slightly overlapping. Rub the bacon with the brown sugar.

 7. Bake for 50 to 60 minutes.  

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