Bacon and Mushroom Meatloaf

                                                                                   

Bacon and Mushroom Meatloaf     

            

       

  Ingredients

 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                                                       

 Directions

  

 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.