Cooking: Meatloaf

I have several meatloaf recipes, to be honest. Many of them are fairly unorthodox (like an italian meatloaf that's to die for). I made one last night and thought that I would share the recipe:

1 lb. ground beef
1/4 c. diced onion
1/2 c. chopped white mushrooms
1/2 c. chopped portabello mushrooms
2 tbsp. butter or bacon fat (or a combination)
dash of salt, pepper, ground cloves and ground thyme
1 egg
1/2-1 c. italian style breadcrumbs
1/4 c. parmesan cheese
1 tsp. minced garlic
6-8 slices bacon (uncooked)


In a skillet, melt butter (or bacon fat) and add onion and mushrooms. Cook until onions are translucent then add salt, pepper, cloves and thyme. Continue to cook until onions start to brown a little then set aside to cool. In a large bowl combine ground beef, garlic and 1/2 c. breadcrumbs. Mix well with your hands. Add mushroom and onion mix and blend into the meat. Mix in egg and parmesan cheese, add additional bread crumbs if needed.

Preheat oven to 350 degrees. Spray a baking pan with non-stick spray, form meat into loaf shape in the pan. Cut bacon in half and wrap it over the top of the meatloaf, tucking the ends underneath. Bake at 350 for 40-55 minutes (depending on the shape/thickness of your loaf). Bacon should be a little crisp and a little chewy on top.

Serve it up with a side of mashed taters with mushroom gravy. It's lip-smackin delicious.

Just something to note. Yes, you can reduce the fat by using meat with less fat in it, but the resulting meatloaf will be drier than you might want. You're better off using moderation. A single serving of meatloaf (a 3-ounce slice) along with a nice salad and a side veg or two. Perhaps next time I do a meatloaf I'll do one with turkey and lots of veg.