- 3 tablespoons Olive Oil
- 1 large onion, diced
- 1/2 pound Mushrooms, finely chopped
- 3 Large cloves garlic, minced
- 1 cup Heavy Cream
- 1 1/2 teaspoons Minced fresh oregano
- 1 1/2 teaspoons Minced fresh thyme
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Freshly ground black pepper
- 1 pound Lean ground pork
- 1 pound Lean ground beef
- 1 pound Ground veal
- 1 Egg, lightly beaten
- 3/4 pound Sliced bacon
- In a large skillet over medium high heat, heat the olive oil.
- Saute the onions until translucent, about 8 minutes.
- Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
- Add the cream, oregano, thyme, salt and pepper.
- Bring mixture to a boil.
- Reduce heat and simmer 5 minutes or until vegetables are tender.
- Cool vegetable mixture.
- In large bowl, combine the beef, pork, veal and vegetable mixture.
- Stir in the egg.
- Preheat oven to 400 degrees F.
- Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
- Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
- Continue with the meat mixture, patting down to level.
- Fold the ends of the bacon strips up and over the ground meat mixture.
- Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
- Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165 degrees F.
- Remove the meatloaf from the oven and let rest for 10 minutes.
- Carefully pour the juices out of the pan.
- Cut into 8 slices.