Bacon-Wrapped Meatloaf
"Instead of using breadcrumbs to bind my meatloaf, I tear up bread into small pieces to provide delicate pockets of softness in each slice of meatloaf. For a decadent touch, I wrap the meatlof in bacon and then use a bit more bacon to make a velvety mushroom gravy. It's a perfect sauce for the meatloaf and works really well with a side of mashed potatoes, too...."
INGREDIENTS
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4 ounces cremini (baby bella) or white mushrooms, cleaned and finely chopped (1-1/3 cups) see savings
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1/2 cup minced yellow onion see savings
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3 tablespoons dry sherry see savings
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1 tablespoon minced garlic see savings
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Kosher salt and freshly ground black pepper see savings
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2 ounce day-old rustic or dense white bread, torn into about 1/2-inch pieces (1-1/2 cups) see savings
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1/4 cup whole milk see savings
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1 large egg, lightly beaten see savings
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1 pound ground beef (85% lean) see savings
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1/2 pound ground veal see savings
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1/2 pound ground pork see savings
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2 tablespoons light or dark brown sugar see savings
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1 tablespoon Worcestershire sauce see savings
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8 slices center-cut bacon see savings
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Mushroom Gravy see savings
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1 cup lower-salt beef or chicken broth; more as needed see savings
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2 tablespoons extra-virgin olive oil see savings
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2 slices center-cut bacon, minced see savings
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6 ounces cremini (baby bella) or white mushrooms, cleaned and sliced about 1/8 inch thick (2 packed cups) see savings
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1/2 cup minced yellow onion see savings
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Kosher salt and freshly ground black pepper see savings
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3 tablespoons dry sherry see savings
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3 tablespoons all-purpose flour see savings
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