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Recipe NotesWolfgang’s Bacon Wrapped
Meat Loaf
6 - 8 servings
INGREDIENTS
3 tablespoons extra virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
3 large cloves garlic, peeled and 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 beef
1 pound lean ground pork
1 pound ground veal
1 egg, lightly beaten
3/4 pound sliced smoked bacon (about 13 slices)
METHOD
1 In a large skillet over medium-high heat, heat the olive oil.
2 Sauté the onion until translucent, about 8 minutes.
3 Add the mushrooms and garlic and cool over medium-high heat
until they just begin to color, 3-5 minutes.
4 Stir in cream, oregano, thyme, salt, and pepper. Bring mixture to a
boil, then reduce heat and simmer until the vegetables are tender,
about 5 minutes. Transfer the vegetable mixture to a large mixing
bowl and let cool.
5 Place meat mixture into greased slow cooker and smooth out
the top.
6 Lay bacon slices on top, tucking ends under edge of meatloaf.
7 Cover and cook on HIGH for 1 1/2 hours, then on LOW for 7 hours
until internal temperature reaches 165F.
Recipe courtesy Wolfgang Puck, Live, Love, Eat!
Random House (October, 2002)
JCP_SlowCooker08 10/14/08 5:34 PM Page 21