Our electrician came by to install a new #Ring camera-light-siren unit on the front walkway today, the one where you can yell at people (I’m so excited), and whistled appreciatively at the smells coming from my kitchen. As soon as I told him I was making a meatloaf, his attitude changed and he was disappointed. Why does meatloaf get such a bad rap? I loved my Mom’s meatloaf…
I’d have no problem serving this meatloaf to guests. It’s not your Mom’s fatty ground beef, ketchup on top meatloaf at all. I use high quality ingredients, the sauce is #ToDieFor, the flavors and ingredients pair well with red wine, and it is #KetoFriendly to boot!
Smothered Creamy Bacon-Mushroom Meatloaf
- 3 Pounds Ground Beef (No leaner than 85/15)
- 2 Large Eggs
- 2 tsp Onion Powder
- 6 Pieces Thick Cut Bacon (Cut into 1/2″ Chunks)
- 2 TBLS Butter
- 2 Cloves Garlic, Minced
- 12 Baby Bellas, Thick Sliced
- 2 TBLS Worcestershire Sauce
- Sea Salt
- Freshly Ground Black Pepper
Preheat oven to 350°F.
In a large mixing bowl, combine the beef, eggs, onion powder and a generous amount of salt, and pepper well with your hands and set bowl aside.
In a Dutch oven that will be large enough to hold your meatloaf (5 1/2 Qt), over medium heat cook your bacon until brown and crisp but not overdone. Remove bacon from pan to drain on paper towel and drain the grease from the pan. Return pan to medium heat. Add butter to pan to deglaze. When butter is melted, add garlic and mushrooms and saute for about 3 minutes until mushrooms become just tender and reduce slightly in size. Add Worcestershire sauce and bring just to a boil then remove from heat. Stir drained bacon back in until well coated.
Pour mixture into mixing bowl with meat and then, using hands, incorporate the bacon and mushroom mixture into the meat until it’s well distributed. Return the meat mixture to the Dutch oven and shape into a rough loaf.
Bake for about 1 hour and 10 minutes, or until a meat thermometer inserted into the very center of the loaf reads 145°F . Remove from the oven and tent with foil for about 10 minutes. This will give you medium-well ends and medium in the center. You can adjust your cooking time for the degree of doneness you like your ground beef/meatloaf.
Creamy Bacon Mushroom Sauce
- 4 Slices Thick Cut Bacon (Cut with kitchen shears into 1/8″ strips)
- 8-10 Baby Bella Mushrooms, chopped
- 2 TBLS Butter
- 1 Clove Garlic Minced
- 1 Cup Beef Broth
- 1/2 Cup Heavy Whipping Cream
- 1 tsp Dried Marjoram
- Freshly Ground Sea Salt & Pepper to taste
In a small heavy gauge sauce pan, fry the cut bacon until browned, but not over crisp. Remove bacon from pan to drain on paper towel and drain the grease from the pan. Return pan to medium heat. Add butter to pan to deglaze. When butter is melted, add garlic and mushrooms and saute for about 3 minutes until mushrooms start to become tender. Add the beef broth to the pan and bring to a boil. Return the bacon to the pan, add the marjoram and cook for about 3 minutes stirring occasionally. Add the cream and cook for about 3 more minutes, stirring constantly. Remove from heat and season with salt & pepper to taste.
Spoon Sauce over sliced meatloaf.
This sauce is also great over pork chops and chicken. #ThisGirlLovesToEat