Ingredients
MEATLOAF
1 pound bacon, cut in 1-inch pieces
1 medium red onion, chopped
4 ounces fresh basil, chopped
3 Roma tomatoes, chopped
3 eggs
11/2 cups panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2-1/2 pounds ground chuck beef
COUNTRY MASHED POTATOES
3 pounds Yukon Gold potatoes,
with skins, quartered
1 cup sour cream
1/2 cup heavy cream
1 pound butter
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped garlic
2 teaspoons salt
1 teaspoon pepper
WILD FOREST MUSHROOM GRAVY
1 red onion, thinly sliced
1/2 white onion, thinly sliced
2 cloves garlic, chopped
3 tablespoons butter
8 ounces mushrooms, sliced
11/2 cups red wine, plus 1/4 cup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
4 cups water
1/4 cup chopped parsley
1 tablespoon beef flavor base
1/4 cup cornstarch
TO PREPARE THE MEATLOAF: In a frying pan, cook
bacon and onion until
caramelized; drain and reserve drippings. In a large mixing
bowl, combine bacon,
onion, basil, tomatoes, eggs, breadcrumbs, salt, and pepper to
beef. Mix well
with hands. Form in two loaf pans; pour reserved drippings over
the top of each
loaf. Bake at 350 degrees for 45 minutes or until done.
TO PREPARE THE COUNTRY MASHED POTATOES: Cook
potatoes in water
until soft and then drain. Add remaining ingredients and mash.
TO PREPARE THE WILD FOREST MUSHROOM GRAVY: In
a large saucepan,
cook onions and garlic in butter for about 10 minutes or until
soft.
Add mushrooms, 11/2 cups red wine, Worcestershire sauce, and
thyme.
Reduce by 1/2 by simmering 15 minutes. Add water, parsley, and
beef flavor
base; bring to a boil and then simmer 15 minutes. Combine
cornstarch and
remaining
red wine; stir into sauce. Heat, stirring until thick.
TO SERVE: Divide mashed potatoes between 8
plates. Add slice of meatloaf on
each plate and spoon gravy over top.
