Ingredients
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8 ounces ground veal
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8 ounces ground pork (Note ( A "meatloaf variety" pack of beef pork and veal may be used.)
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2 large eggs, at room temperature
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1 cup milk
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1 cup oatmeal
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1/2 cup ground parmigiano-reggiano cheese
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1/2 cup canned peeled tomatoes, drained and roughly chopped
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1/3 cup finely diced celery
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1/2 cup finely diced onion
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1 tablespoon dried basil
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1 tablespoon dried thyme
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1 tablespoon dried oregano
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1 teaspoon coarse salt
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1 teaspoon fresh ground black pepper
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6 slices of raw bacon
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1/2 cup dripping, from the meatloaf
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1/4 cup all-purpose flour
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4 large button mushrooms, thinly sliced
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coarse salt
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1 garlic clove, minced
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1 1/2 cups water
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1 lb 80% lean ground beef
Instructions
- Preheat the oven to 425°F.
- In a large bowl thoroughly combine the beef, pork, and veal.
- In a separate bowl, beat the eggs, and then stir in the milk and oats.
- Pour the egg mixture into the meat mixture and combine thoroughly.
- Add the remaining ingredients and combine again until fully incorporated.
- Form into a loaf in a roasting pan.
- Cover meatloaf with the slices of raw bacon and bake for 45 to 50 minutes.
- Remove to a platter and keep warm while making the mushroom gravy. (Note: Be sure to reserve 1/2 cup drippings for the gravy.).
- For the mushroom gravy: Pour the water into the meatloaf's roasting pan and stir and scrape with a wooden spoon or whisk to loosen the browned bits at the bottom.
- Pour the reserved meatloaf drippings into a 2-quart saucepan and warm over medium heat.
- Gradually stir in the flour until smooth. Add the sliced mushrooms and cook, stirring constantly, until mixture is slightly browned, 4 to 5 minutes.
- Slowly stir in the liquid from the roasting pan and cook, stirring, until thickened.
- Season with salt and pepper to taste.