Categories: Meals

Ingredients

• 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 soft potato bread, torn
• 1 cup milk
• 2 lbs. ground beef
• 3 large eggs
• 1 cup grated Parmesan
• 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
• 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 beef broth
• 2 tsp Worcestershire
• 2 tbsp chopped fresh chives, plus more for topping

Directions

1. r 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.

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, 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.

3. Put 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 black pepper. Mix well with your hands.

4. Lay 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.

5. ke the meatloaf until the bacon begins to crisp, about 1 hour. Increase the oven temp 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 cooked through, 20 to 25 minutes more. Let rest 10 minutes before slicing.

6. Meanwhile, 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 tbsp 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 until smooth. Bring to a simmer over low heat and cook until thickened, 5 minutes. Whisk in the remaining 2 tbsp butter and the chives. Serve over the meatloaf and sprinkle with more chives.

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