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Recipe

Bacon-Wrapped Meatloaf with Mushroom Gravy

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Scott Phillips

Servings: 8

Instead of using breadcrumbs to bind this meatloaf,  you tear up bread into small pieces to provide delicate pockets of softness in each slice of meatloaf. For a decadent touch, the meatloaf is wrapped in bacon and served with a velvety mushroom gravy.

Ingredients

  • 4 oz. cremini (baby bella) or white mushrooms, cleaned and finely chopped (1-1/3 cups)
  • 1/2 cup minced yellow onion
  • 3 Tbs. dry sherry
  • 1 Tbs. minced garlic
  • Kosher salt and freshly ground black pepper
  • 2 oz. day-old rustic or dense white bread, torn into about 1/2-inch pieces (1-1/2 cups)
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 lb. ground beef (85% lean)
  • 1/2 lb. ground veal
  • 1/2 lb. ground pork
  • 2 Tbs. light or dark brown sugar
  • 1 Tbs. Worcestershire sauce
  • 8 slices center-cut bacon
  • Mushroom Gravy  

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 105
      Sodium (mg): 610
      Carbohydrates (g): 15
      Fiber (g): 1
      Protein (g): 26

Preparation

  • Position a rack in the center of the oven and heat the oven to 350ºF.

    In a medium bowl, toss the mushrooms with the onion, sherry, garlic, 1-1/2 tsp. salt and 1/2 tsp. pepper.

    In a large mixing bowl, combine the bread, milk, and egg. Stir well, lightly mashing the bread until most of the liquid is absorbed. Add the beef, veal, pork, brown sugar, Worcestershire, and the onion-mushroom mixture. Using a large, sturdy wooden spoon or your hands, gently mix just until all the ingredients are blended; you may need to push the meat against the side of the bowl to get the pieces to break up.

  • Put the meat mixture in a 9×13-inch metal baking pan. Shape the mixture into a rectangular loaf about 10×4 inches. Wrap the strips of bacon around the loaf crosswise, overlapping them slightly and tucking the ends securely under the loaf. Pat the loaf back into shape if necessary.
  • Bake until an instant-read thermometer inserted into the center of the loaf reads 160ºF, 60 to 70 minutes. Take the meatloaf out of the oven and position the oven rack about 6 inches from the broiling element. Heat the broiler to high. Broil the meatloaf until the bacon is brown and crisp, about 3 minutes. Let the loaf rest at room temperature for at least 10 minutes.
  • Use two flat spatulas to transfer the meatloaf to a serving platter. Slice and serve with the mushroom gravy.

Make Ahead Tips

You can form the meatloaf up to 8 hours ahead and refrigerate until ready to bake.

Fried meatloaf—crisp and golden-brown on the outside and steaming-hot on the inside—is a delicious, diner-inspired way to serve leftover meatloaf.

Reviews

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Reviews

  • User avater
    EMM3773 | 11/07/2016

    Great little recipe, I've made it twice now. Takes the full 70 minutes in my experience, but comes out delish! And fries up beautifully the next night.

  • Dtpresley | 10/05/2016

    5 STARS!! The web page is not transferring my selection over to the review page, however, this is a 5 star recipe! I must preface this review by telling you that my question to my family each time I make a new dish is, "Would you eat this again"? I have attempted to make meatloaf in the past approximately 10 times and have never received a "Yes" response to the question. In fact, we have thrown out several meatloafs in the past and ordered take out!This meatloaf recipe won my family and myself over hands down! The only adjustments I made were the following:1. Used only a little over a 1/4 cup onion2. Used glass baking dish and lined heavily with foil, since I did not have metal pan in size suggested.3. Doubled gravy recipeThat's it..Served with mashed potatoes, fried green cabbage and salad. I must say it was fantastic!Thank you for sharing this recipe and we will eat this meatloaf again!

  • lcotton | 10/22/2013

    My husband really does not like meatloaf, however, ever since I started using this recipe as my go to meatloaf recipe, he raves about it. To get over the issue of not adding ketchup, (which is actually what he objects to in meatloaf) I put ketchup on the top before covering it with bacon and then serve it with ketchup on the side. I also add minced bell pepper to it if I have some in the garden. I also drain the fat off the pan about an hour into the cooking - this helps the meatloaf not to fall apart. Excellent!!!

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