Bacon-wrapped meatloaf

The bacon wrapped around the meatloaf increases both flavor and moisture.

SERVES: 8

INGREDIENTS:

• 4 oz. fresh 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 (11/2 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 (recipe below)

MUSHROOM GRAVY:

SERVES: 8

• 1 cup lower-salt beef or chicken broth; more as needed
• 2 Tbs. extra-virgin olive oil
• 2 slices center-cut bacon, minced
• 6 oz. fresh cremini (baby bella) or white mushrooms, cleaned and sliced about 1/8 inch thick
  (2 packed cups)
• 1/2 cup minced yellow onion
• Kosher salt and freshly ground black pepper
• 3 Tbs. dry sherry
• 3 Tbs. unbleached all-purpose flour

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 350°F.
2. In a medium bowl, toss the mushrooms with the onion, sherry, garlic, 11/2 tsp. salt, and 1/2 tsp. pepper.
3. 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.
4. 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. You can form the meatloaf up to 8 hours ahead and refrigerate until ready to bake.
5. Bake until an instant-read thermometer inserted into the center of the loaf reads 160°F, 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.
6. Use two flat spatulas to transfer the meatloaf to a serving platter. Slice and serve with the mushroom gravy

MUSHROOM GRAVY:

This gravy can be made up to 1 day ahead and reheated over medium-low heat.

1. Combine the broth with 1 cup of hot water. Heat the oil in a 12-inch skillet over medium-high heat. Add the bacon and cook, stirring to break apart the pieces, until just starting to crisp, 1 to 2 minutes. Add the mushrooms, onion, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until the mushrooms have cooked through and start to brown the bottom of the pan, 5 to 8 minutes.
2. Add the sherry and stir to release the browned bits from the bottom of the pan, about 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds.
3. Whisk in half of the broth mixture and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the gravy to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 5 to 10 minutes.
4. Season to taste with salt and pepper and thin with water or broth if necessary. Transfer to a small saucepan, cover, and keep warm. Reheat the gravy if necessary before serving.