Pioneer Woman Beef and Bacon Meatloaf

ASHLEY ALEXANDER

This meatloaf has bacon on the within and the exterior! It comes with mashed potatoes and blistered light-green beans at The Merc.

Yields: 8 servings

Prep Time: 0 hours forty mins

Full Time: 2 hours 0 mins

For the Meatloaf

Cooking spray

12

sparse strips bacon

1 tbsp.

olive oil

i

onion, finely chopped

3 tbsp.

tomato plant paste

2 tsp.

fresh thyme, chopped

half dozen

slices fresh potato breadstuff, torn

i c.

milk

ii lb.

footing beef

3

big eggs

1 c.

grated parmesan cheese

1/4 c.

chopped fresh parsley

1 tsp.

seasoned salt

Black pepper, to taste

1/2 c.

ketchup

ane/4 c.

loosely packed light brown carbohydrate

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

two

garlic cloves, chopped

2 tsp.

fresh thyme, chopped

1/iv c.

all-purpose flour

1/two c.

dark-brown ale

2 c.

depression-sodium beef broth

2 tsp.

Worcestershire sauce

2 tbsp.

chopped fresh chives, plus more for topping

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1. For the meatloaf: Preheat the oven to 350 ̊. Line a rimmed baking canvas with foil and set a rack on elevation. Coat the rack with cooking spray.
2. Roughly 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, three to four minutes. Add the onion and cook, stirring, until beginning to soften, well-nigh 4 minutes. Add the tomato plant paste and thyme and stir to coat. Scrape the mixture into a big bowl and allow cool.
3. Put the breadstuff in a medium bowl. Add the milk and let sit for a minute or 2 until absorbed. Squeeze with your easily to break upwards the bread. Add the bread to the bowl with the onion mixture; add the beef, eggs, parmesan, parsley, seasoned table salt and a few grinds of pepper. Mix well with your hands.
4. Lay out a 14-inch-long sheet of parchment with a long side facing y'all. Lay the remaining 8 salary strips on the parchment so they are merely touching. Form the meat mixture into a loaf and place on the lower half of the salary 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 gyre the loaf over, encasing it in bacon. Remove the newspaper. Transfer the meatloaf to the rack on the blistering sail.
5. Broil the meatloaf until the salary begins to crisp and the internal temperature of the meatloaf is 140 ̊, about ane 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. Go along to broil until the bacon is glazed and well-baked and the internal temperature of the meatloaf is 165 ̊, 20 to 25 minutes more than. Let rest x minutes earlier slicing.
6. Meanwhile, for the gravy: Heat the olive oil in a big skillet over high heat. Add the mushrooms and cook, without stirring, until the undersides are golden, about 2 minutes. Stir and keep cooking until browned, 1 to 2 minutes more. Flavour with table salt and pepper. Reduce the heat to medium; add together 3 tablespoons of the butter. When it melts, add the garlic and thyme and stir. Sprinkle in the flour and stir to coat, then melt, stirring, until the flour darkens, 2 to three 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, v minutes. Whisk in the remaining ii tablespoons butter and the chives. Serve over the meatloaf and sprinkle with more chives.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a33972159/bacon-wrapped-meatloaf-with-mushroom-gravy-recipe/

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