Gourmet Bacon-Wrapped Farmhouse Meatloaf
This Gourmet Bacon-Wrapped Farmhouse Meatloaf is a mouthwatering twist on a classic comfort dish, combining the rich flavors of ground pork, beef, and veal with a delightful medley of sautéed onions, mushrooms, and garlic, all enveloped in a crispy bacon blanket. Inspired by Wolfgang Puck's celebrated recipe featured in the April 2003 Lifestyle column, this dish not only promises to be the best meatloaf you've ever tried but also brings a touch of gourmet elegance to your dinner table. Perfect for family gatherings or special occasions, this meatloaf is moist, flavorful, and sure to impress!
N/A
Servings
450
Calories
14
Ingredients
Ingredients
extra virgin olive oil
3 tablespoons (none)
onion
1 large (diced)
mushroom
1/2 lb (finely chopped)
garlic cloves
3 large (minced (about 2 tbsp))
heavy cream
1 cup (none)
fresh oregano
1 1/2 teaspoons (minced)
fresh thyme
1 1/2 teaspoons (minced)
pepper
1 1/2 teaspoons (none)
salt
1 1/2 teaspoons (none)
ground pork
1 lb (none)
ground beef
1 lb (none)
ground veal
1 lb (none (or substitute with spicy ground pork meat))
egg
1 (lightly beaten)
smoked bacon
3/4 lb (sliced (about 13 slices))
Instructions
1
In a large skillet over medium heat, add the extra virgin olive oil. Once heated, sauté the diced onions until they become translucent, approximately 8 minutes.
2
Next, incorporate the finely chopped mushrooms and minced garlic, cooking them together on medium-high heat for an additional 3 to 5 minutes until the mushrooms are tender.
3
Pour in the heavy cream and stir in the minced oregano, thyme, salt, and pepper. Bring this mixture to a boil, then lower the heat and allow it to simmer for about 5 minutes. Once done, transfer the mixture to a large bowl to cool.
4
In another bowl, combine the ground beef, ground pork, and ground veal. Stir in the lightly beaten egg and mix thoroughly.
5
Once the cream mixture has cooled, add it to the meat mixture, combining well. It may appear slightly liquefied, but this is perfectly fine.
6
Prepare a 9" x 5" x 2.5" loaf pan by lining the bottom and sides with the slices of smoked bacon, arranging them parallel to the short end and slightly overlapping. The ends of the bacon should drape over the edge.
7
Spoon the meat mixture into the prepared pan, smoothing the top with a spatula. Carefully fold the bacon strips over the meatloaf to completely enclose it.
8
Place the loaf pan inside a larger roasting pan and fill the roasting pan halfway with boiling water. Cover both pans tightly with aluminum foil.
9
Preheat your oven to 400°F (200°C). Once ready, carefully place the pans on the middle shelf. Bake for 1 hour.
10
After 1 hour, carefully remove the foil and continue baking until an instant-read thermometer inserted into the center of the meatloaf reads 165°F (approximately 30 minutes more). For a crispy finish, you can unmold the meatloaf and bake it uncovered during this time.
11
Once cooked, remove the loaf pan from the oven and let it rest for 10 minutes. Gently pour the accumulated juices into a sauceboat.
12
Slice the meatloaf into 8 generous portions, ensuring you cut through the bacon completely. Serve warm, drizzled with the reserved pan juices for added flavor.
Nutrition Information
35g
Fat
5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Bacon-Wrapped Farmhouse Meatloaf?
It is a gourmet twist on classic meatloaf featuring a blend of ground pork, beef, and veal, sauteed vegetables, and a crispy bacon exterior.
Which meats are used in this meatloaf recipe?
The recipe calls for a combination of 1 lb ground pork, 1 lb ground beef, and 1 lb ground veal.
Can I substitute the ground veal?
Yes, you can substitute the ground veal with spicy ground pork meat if preferred.
How much bacon is needed for the recipe?
You will need approximately 3/4 lb of smoked bacon, which is about 13 slices.
What size loaf pan should I use?
A standard 9 x 5 x 2.5 inch loaf pan is recommended for this recipe.
How long do I saute the onions?
The diced onions should be sauteed in extra virgin olive oil for approximately 8 minutes until translucent.
What herbs are used for seasoning?
The recipe uses 1 1/2 teaspoons each of minced fresh oregano and fresh thyme.
How long should the mushrooms and garlic cook?
Cook the finely chopped mushrooms and minced garlic for 3 to 5 minutes until the mushrooms are tender.
What is the purpose of adding heavy cream?
Heavy cream is simmered with herbs and then added to the meat mixture to ensure the meatloaf is incredibly moist and rich.
Should the cream mixture be cooled before mixing with the meat?
Yes, it is important to transfer the cream mixture to a bowl and allow it to cool before adding it to the raw meat and egg.
Is it normal for the meat mixture to look liquidy?
Yes, the recipe notes that the mixture may appear slightly liquefied once the cream is added, which is perfectly fine.
How do I arrange the bacon in the pan?
Line the pan by arranging slices parallel to the short end, slightly overlapping, with ends draping over the edge.
What is the recommended oven temperature?
Preheat and bake the meatloaf at 400 degrees Fahrenheit (200 degrees Celsius).
What is a water bath and do I need one?
Yes, place the loaf pan inside a larger roasting pan filled halfway with boiling water to ensure even cooking and moisture.
How long does the meatloaf bake in total?
The meatloaf bakes for 1 hour covered, followed by approximately 30 minutes uncovered, for a total of 1.5 hours.
What should the internal temperature of the meatloaf be?
The meatloaf is fully cooked when an instant-read thermometer inserted into the center reads 165 degrees Fahrenheit.
How do I get the bacon to be crispy?
To achieve a crispy finish, you can unmold the meatloaf and bake it uncovered during the final 30 minutes of cooking.
How long should the meatloaf rest after baking?
Allow the meatloaf to rest for 10 minutes before slicing to help the juices redistribute.
What should I do with the pan juices?
Gently pour the accumulated juices into a sauceboat and serve them drizzled over the sliced meatloaf.
How many servings does this recipe yield?
This recipe makes approximately 8 generous portions.
Who is the inspiration behind this recipe?
This recipe is inspired by celebrity chef Wolfgang Puck and his April 2003 Lifestyle column.
What are the nutritional stats for one serving?
Each serving contains approximately 450 calories, 35g of fat, 5g of carbohydrates, and 30g of protein.
Is this meatloaf recipe keto-friendly?
With only 5g of carbohydrates per serving and high protein and fat content, it is very low in carbs and can fit into many keto diets.
How much garlic is required?
The recipe calls for 3 large garlic cloves, which is roughly equivalent to 2 tablespoons when minced.
What type of mushrooms should I use?
While any standard mushroom works, 1/2 lb of finely chopped fresh mushrooms is required.
Do I need to add breadcrumbs?
No, this specific farmhouse recipe does not list breadcrumbs as an ingredient, relying on the meat and cream for structure.
Should the meatloaf be covered with foil?
Yes, both the loaf pan and the water bath pan should be covered tightly with foil for the first hour of baking.
What is the best way to slice this meatloaf?
Slice it into 8 portions using a sharp knife to ensure you cut cleanly through the bacon blanket.
How much olive oil is used?
The recipe uses 3 tablespoons of extra virgin olive oil for sauteing the vegetables.
Is this a good recipe for special occasions?
Yes, the gourmet ingredients and bacon-wrapped presentation make it elegant enough for dinner parties and family gatherings.