Glazed Porcini and Bacon Meatloaf

Name: Glazed Porcini and Bacon Meatloaf
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 3/4 ounce dried funghi porcini or 3/4 ounce other dried mixed mushrooms; 1/4 cup dry red wine or 1/4 cup beef broth; 3 ounces smoky bacon, finely chopped (4 thick strips); 2 small celery ribs, finely chopped; 1 small leek, halved, rinsed, finely chopped (white and 2 inches of green); 2 large eggs, lightly beaten; 1 cup panko breadcrumbs or 1 cup dry coarse plain breadcrumbs; 2 tablespoons Dijon mustard; 1 teaspoon salt; 1 teaspoon dried leaf thyme, we used less; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon oregano, we used less; 2 lbs ground beef; 1/2 cup chili sauce (such as Bennet's) or 1/2 cup mild barbecue sauce, I used chili sauce; 1 tablespoon Dijon mustard

Submitted by Chicagoland Chef du Jour

"I came home to the aromas of this delicious meatloaf filling the air. DH spotted the recipe and made it for dinner. He substituted shallots for the leek and although he scaled back the oregano & thyme, we will scale back further next time. The glaze is amazing! I would suggest using the chili sauce. Prep & cooking time does not include 15 minute. resting time before slicing. Use the tip of a sharp knife to start your slicing. From: JeanMarie Brownson, Dinner at Home, Chicago Tribune Good Eating, April 2, 2014 Her words: Dried porcini mushrooms soaked in red wine add a rich flavor to the meatloaf. Smoky bacon and tender leeks add texture. I owe thanks to Prudhomme for encouraging me to saute the vegetables before adding them to the meat mixture. This sweetens and intensifies the celery and leek. Work the seasonings gently into the meat; resist the urge to overmix or knead the meat. The loaves can be baked in a pan to capture all of the juices. Or, shape on a lined baking sheet to generate more crust. Whichever pan you cook in, be sure to let the loaf rest at least 10 minutes before slicing; this allows the juices to settle." Enjoy!"

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Ready In:: 1hr 50mins
Ingredients:: 15
Serves:: 8

ingredients

³⁄₄ ounce dried funghi porcini or 3/4 ounce other dried mixed mushrooms
¹⁄₄ cup dry red wine or 1/4 cup beef broth
3 ounces smoky bacon, finely chopped (4 thick strips)
2 small celery ribs, finely chopped
1 small leek, halved, rinsed, finely chopped (white and 2 inches of green)
2 large eggs, lightly beaten
1 cup panko breadcrumbs or 1 cup dry coarse plain breadcrumbs
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon dried leaf thyme, we used less
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ teaspoon oregano, we used less
2 lbs ground beef
Glaze
¹⁄₂ cup chili sauce (such as Bennet's) or 1/2 cup mild barbecue sauce, I used chili sauce
1 tablespoon Dijon mustard

directions

Heat oven to 350 degrees.
Soak mushrooms in wine until tender, about 15 minutes. Strain wine into a large bowl; finely chop mushrooms; add to the bowl.
Cook bacon in a large skillet over medium heat until it starts to soften, about 5 minutes. Stir in celery and leek. Cook until tender, about 6 minutes. Stir mixture into mushrooms. Cool.
Stir in eggs, breadcrumbs, mustard, salt, thyme, pepper and oregano. Mix well. Add the meat; use clean hands to gently incorporate the seasonings into the meat. Gently pack the mixture into a 9-by-5-inch loaf pan, pressing down a bit to remove any air pockets.
Bake for 1 hour. Remove from oven to top with glaze.
For the glaze: mix the chili sauce and mustard.
Generously coat the loaf with the glaze; Return to oven and continue baking until the internal temperature registers 150 degrees on an instant read thermometer, about 20 minutes more.
Let rest 15 minutes before slicing.
Serve with mashed potatoes and brown gravy. I made a packet of Knoors Brown gravy mix.

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RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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