BACON-WRAPPED MEATLOAF

By AJloves2cook

Recipe developed for the Wolfgang Puck Pressure Oven (Recipe courtesy Wolfgang Puck)

Ingredients

• 3 Tbsp Extra-Virgin OLIVE OIL
• 1 Lrg ONION, Peeled and Diced
• 1/2 Lb MUSHROOMS, Trimmed and Finely Chopped
• 3 Lrg Cloves GARLIC, Peeled and Minced
• 1 cup Heavy CREAM
• 1 1/2 tsp Fresh OREGANO, Minced
• 1 1/2 tsp Fresh THYME, Minced
• 1 1/2 tsp SALT
• 1/2 tsp Freshly Ground Black PEPPER
• 2 Lbs Lean Ground PORK
• 1 Lb Lean Ground BEEF
• 1 EGG, Lightly Beaten
• 3/4 Lb Smoked BACON (sliced-about 13 slices)

Details

Servings 6
Preparation time 30mins
Cooking time 120mins
Adapted from puckoven.com

Preparation

Step 1

1) In a large skillet over medium-high heat, heat the olive oil. Sauté the onion until translucent, stirring occasionally, about 8 minutes.

2) Add the mushrooms and garlic and cook over medium-high heat until they just begin to color, 3 to 5 minutes.

3) Stir in the cream, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 5 minutes.

4) Transfer the vegetable mixture to a large mixing bowl and leave at room temperature until cool.

5) Preheat the oven to 400°F and set the function to BAKE.

6) Add the pork and beef to the bowl with the vegetable mixture. Stir in the egg and continue mixing just until the ingredients are thoroughly combined.

7) On a work surface, position a 9-by-5-by-3-inch loaf pan. Line the bottom and sides of the pan with the bacon slices, placing them parallel to the short end and slightly overlapping, with their ends hanging over the edges.

8) Add the meat mixture to the pan, patting it down lightly but firmly to make it smooth and even. Fold the ends of the bacon strips up and over the meat mixture to enclose it completely. Cover the loaf pan with aluminum foil.

9) Prepare a water bath: Place a roasting pan inside the oven. Bring a kettle of water to boil. Using an oven glove, slide the shelf with the roasting pan out partway from the oven. Place the loaf pan in the center of the roasting pan. Carefully pour boiling water into the roasting pan to come halfway up the side of the loaf pan. Cover the entire roasting pan, including the loaf pan, with aluminum foil.

10) Carefully slide the shelf back into the oven, set the Vent Release Valve to SEAL, lower the Sealing Lever and BAKE the meatloaf for 1 hour. Then, turn the Vent Release Valve to VENT and wait for all air to escape. After vented, slowly raise the Sealing Lever and press the Door Release Button to open the Door. Carefully slide out the shelf partway and remove the foil from both the baking pan and the loaf pan. Slide the shelf back into the oven and continue to bake – sealing the Vent Release Valve and lowering the Sealing Lever -- until an instant-read thermometer inserted into the center of the meat loaf registers 165°F, about 20 minutes longer.

11) When cooking is completed, turn the Vent Release Valve to VENT. After vented, slowly raise the Sealing Lever and press the Door Release Button to open the door. Carefully remove the pan of meatloaf from the oven and leave it on a rack to rest at room temperature for 10 minutes to let its bubbling juices settle. Meanwhile, carefully empty the boiling water from the roasting pan.

12) Holding the loaf pan with oven gloves or a pot holder, carefully pour the juices from the pan into a sauce boat or heatproof cup.

13) With a sharp knife, cut the meatloaf crosswise inside the pan into 8 slices, taking care to cut completely through the bacon with each slice. Use the knife or a pie server to lift the slices carefully from the pan to serving plates. Serve each slice drizzled with the pan juices.