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Yields:
8 serving(s)
Prep Time:
40 mins
Total Time:
2 hrs
This meatloaf has bacon on the inside and the outside! It comes with mashed potatoes and blistered green beans at The Merc.
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Ingredients
For the Meatloaf
Cooking spray
- 12
thin strips bacon
- 1 Tbsp.
olive oil
- 1
onion, finely chopped
- 3 Tbsp.
tomato paste
- 2 tsp.
fresh thyme, chopped
- 6
slices fresh potato bread, torn
- 1 cup
milk
- 2 lb.
ground beef
- 3
large eggs
- 1 cup
grated parmesan cheese
- 1/4 cup
chopped fresh parsley
- 1 tsp.
seasoned salt
Black pepper, to taste
- 1/2 cup
ketchup
- 1/4 cup
loosely packed light brown sugar
- 1 tsp.
mustard powder
For the Gravy
- 1 Tbsp.
olive oil
- 12 oz.
mixed wild mushrooms, sliced
Kosher salt and black pepper, to taste
- 5 Tbsp.
salted butter
- 2
garlic cloves, chopped
- 2 tsp.
fresh thyme, chopped
- 1/4 cup
all-purpose flour
- 1/2 cup
brown ale
- 2 cups
low-sodium beef broth
- 2 tsp.
Worcestershire sauce
- 2 Tbsp.
chopped fresh chives, plus more for topping
Directions
- Step 1For the meatloaf: Preheat the oven to 350 ̊. Line a rimmed baking sheet with foil and set a rack on top. Coat the rack with cooking spray.
- Step 2Roughly chop 4 strips of the bacon. Put in a medium skillet with the olive oil and cook over medium heat, stirring
occasionally, until the bacon is crispy, 3 to 4 minutes. Add the onion and cook, stirring, until beginning to soften, about 4 minutes. Add the tomato paste and thyme and stir to coat. Scrape the mixture into a large bowl and let cool. - Step 3Put the bread in a medium bowl. Add the milk and let sit for a minute or two until absorbed. Squeeze with your hands to break up the bread. Add the bread to the bowl with the onion mixture; add the beef, eggs, parmesan, parsley, seasoned salt and a few grinds of pepper. Mix well with your hands.
- Step 4Lay out a 14-inch-long sheet of parchment with a long side facing you. Lay the remaining 8 bacon strips on the parchment so they are just touching. Form the meat mixture into a loaf and place on the lower half of the bacon strips, patting to cover the width of the strips. Fold the bottom ends of the bacon onto the loaf, then use the paper to help roll the loaf over, encasing it in bacon. Remove the paper. Transfer the meatloaf to the rack on the baking sheet.
- Step 5Bake the meatloaf until the bacon begins to crisp and the internal temperature of the meatloaf is 140 ̊, about 1 hour. Increase the oven temperature to 400 ̊. Stir the ketchup, brown sugar and mustard powder in a small bowl and brush all over the meatloaf. Continue to bake until the bacon is glazed and crisp and the internal temperature of the meatloaf is 165 ̊, 20 to 25 minutes more. Let rest 10 minutes before slicing.
- Step 6Meanwhile, for the gravy: Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook, without stirring, until the undersides are golden, about 2 minutes. Stir and continue cooking until browned, 1 to 2 minutes more. Season with salt and pepper. Reduce the heat to medium; add 3 tablespoons of the butter. When it melts, add the garlic and thyme and stir. Sprinkle in the flour and stir to coat, then cook, stirring, until the flour darkens, 2 to 3 minutes. Whisk in the ale and bring to a simmer. Whisk in the broth and Worcestershire sauce until smooth. Bring to a simmer over low heat and cook until thickened, 5 minutes. Whisk in the remaining 2 tablespoons butter and the chives. Serve over the meatloaf and sprinkle with more chives.
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