Meatloaf w/ Bacon, Rosemary & Red Wine Mushrooms
Serves 8
Ingredients
Bread, Cream & Egg Mixture ("Panade")
- 1½ cups cubed bread (brioche suggested)
- 1 egg yolk + 1 whole egg
- 1 cup heavy cream
- salt & pepper
For Meatloaf
- 1 cup sliced bacon
- 2 tbsp chopped garlic
- 1 onion, chopped
- 1 cup chopped mushrooms (wild mushrooms suggested)
- 1½ cups red wine
- 3 tbsp chopped rosemary
- 2 tbsp chopped parsley
- 3 tbsp chopped chives
- 1½ lbs ground beef (80% lean suggested)
- salt & pepper
- ⅓ cup ketchup
Equipment
- standard loaf pan
How-to
Mix Bread, Cream & Eggs ("Panade")
- Combine milk, bread and eggs to form a paste. Season with salt and pepper and set aside
Cook Bacon & Mushrooms
- Start bacon in a cold pan and turn to medium-high heat. Cook until fat begins to render and the bacon crisps, about 5 minutes
- Add garlic, onions and mushrooms and cook for 2-3 minutes, or until onions & mushrooms are soft
- Add red wine and simmer 3-4 minutes, or until reduced wine is evaporated
- Add rosemary, parsley, & chives. Toss to combine, then set aside to cool
Mix & Bake
- Preheat oven to 350º
- In a large bowl, combine the beef, cooled bacon mixture, and the panade (bread/cream paste)
- Season with salt & pepper and mix thoroughly
- Transfer to a standard loaf pan and top with ketchup, spreading evenly
- Cover & bake until cooked through, about an hour
- Allow to rest in pan until cool enough to slice
- Slice & serve with sides of choice (Michael suggests mashed potatoes and roasted veggies)