Califonia Bountiful
Main Dish

Applewood smoked bacon wrapped wild mushroom meatloaf

Local porcini mushrooms enhance this classic comfort food, elevated with applewood smoked bacon and using a special blend of ground beef (80% ground chuck and 20% ground brisket) to bring out flavors you can't resist.

Chef Steve Smith
Brewery Gulch Inn, Mendocino

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4 tbsp. olive oil
1 medium yellow onion, diced
1 1/2 cups diced wild mushrooms
(such as shiitake, oyster, bolitas)
1 tbsp. minced garlic
1 tbsp. dry oregano
3 lb. ground beef (80% lean/20% fat is best)
1/2 cup tomato puree or ketchup
1/2 cup grated Parmesan cheese
3 eggs
1 cup rolled oats
1/2 cup panko breadcrumbs
1 tbsp. salt
1/2 tbsp. fresh ground pepper
Approximately 16 pieces thinly sliced bacon


Add olive oil to a large sauté pan and heat until almost smoking. Add onion, mushrooms, garlic and oregano. Reduce heat to medium and sauté until onions are translucent. Set aside to cool.

In a large bowl, add beef, tomato puree, Parmesan cheese, eggs, oats, panko, salt and pepper. Add onion and mushroom mixture and incorporate well.

Preheat oven to 400 degrees. On a large baking sheet pan, place 8 pieces of bacon, flat and in a row. Place meat mixture on top and form a loaf to cover bacon, leaving 2 inches of bacon on either side. Pull the extra 2 inches of bacon around the bottom of the loaf. Place the remaining 8 pieces of bacon on top and tuck under the loaf until the entirety is covered with bacon. Place in 400-degree oven for 3 minutes. Reduce heat to 325 degrees and cook for an additional 35 to 45 minutes or until internal temperature reaches 155 degrees. Remove from oven and let rest 20 minutes before slicing.

Note: For a gluten-free recipe, omit panko and add an extra 1/2 cup rolled oats.

Serves 6 to 8

Photo: © 2022 Lori Eanes

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