Absolutely delicious meatloaf! Those who claim they don't believe there can be such a thing as a great meatloaf will love this.
Active: 45 Minutes
Total Time: 1 Hour 30 Minutes
5 tablespoons butter
1/2 pond large fresh mushrooms, stem finely chopped and caps reserved
1 large onion, finely chopped
1 large carrots, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
1/2 medium green bell pepper, seeded adn finely chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 1/2 cups fresh bread crumbs
4 large eggs
1/4 cup whole milk
1/4 cup ketchup
1 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoon Tabasco
Kosher salt and freshly ground black pepper
1 1/2 pound ground beef chuck
1 pound ground pork
1 pound ground veal
1/2 pound bulk pork sausage
Pinch of cayenne pepper
3 strips of bacon
Preheat the oven to 400°.
In a medium skillet, heat the 3 tablespoons of the butter over moderate heat, add the mushroom stems, and cook stirring, about 5 minutes or till most of their liquid has evaporated. Stir in the onion, bell pepper, celery, garlic, carrot, thyme, and rosemary, reduce the heat to low, cover, and simmer about 15 minutes or till the vegetables are soft and the liquid has evaporated.
Scrape the mixture into a very large bowl and let cool. Add the bread crumbs, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats until combined.
Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Drape bacon over the top and arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°.
Shortly before the meat loaf is removed from the over, melt the reminder 2 tablespoons butter in a mall skillet over moderate heat, add the reserved mushroom caps, and cook, string, about 2 minutes or till nicely glazed.
Let the meat loaves rest for 15 minutes, then cut into thick slices and garnish with mushroom caps.
Make Ahead: The baked meat loaves can be covered and refrigerated for up to 4 days. Cut the meat loaves into thick slices and brown in a skillet to serve.