Bacon Wrapped Meat Loaf

Bacon Wrapped Meat Loaf

Bacon Wrapped Meatloaf Topped with a Port Wine Reduction, Garlic Smashed Potatoes and Sautéed Green Beans - Paired with Cashmere California Red Blend.

Serves 2 adults and 5 children.

Preparation |

In a large skillet over medium high heat, heat the Olive Oil. Sauté the diced Onion until translucent, about 8 minutes. Add the Mushrooms and Garlic, and sauté until they begin to color, 3-5 minutes.  Stir in the Heavy Cream, Oregano, Thyme, Salt and Pepper.  Bring the mixture to a boil, then reduce to simmer until all the vegetables are tender, about 5 minutes. Transfer the mixture to a large mixing bowl to let it cool.

Preheat oven to 400 degrees. After the mixture cools, add the Ground Beef, Ground Pork, Ground Lamb and Egg, mix until all the ingredients are thoroughly combined. In a 12” x 9” x 3” loaf pan line the bottom and sides with the Applewood Smoked Bacon. Press the meat mixture into the pan, making it flat and smooth, then line the remaining Applewood Smoked Bacon on the top, cover with aluminum foil. Set the loaf pan into a larger pan to create a water bath filling the other pan halfway up the loaf pan. Bake for 1 hour, remove aluminum foil and bake uncovered for about 30 minutes or until the meat is 165 degrees. Remove the Meat Loaf and let rest for 10 minutes, then cut and plate.

For the Port Wine Reduction, heat the Olive Oil and Butter in a saucepan, add the Shallots and Garlic season with salt and pepper until soft.  Add the Beef Broth and reduce in half.  Add the Red Wine and Port Wine and reduce in half.  Just before serving, add Butter and whisk in to give the reduction a shine. This reduction takes about 30 minutes.

For the Garlic Smashed Potatoes, clean the potatoes leaving the skin on.  Boil a pot of water and cook the potatoes until fork tender, about 15-20 minutes.  Prepare a baking sheet, line with aluminum foil and coat aluminum foil with a nonstick cooking spray.  Once the potatoes are fork tender, remove them from the pot and set on the baking sheet.  Using a potato masher carefully smash the potatoes until flattened but still in one piece.  Top each smashed potato with Olive Oil, thin slice of Butter, Oregano, Garlic Salt, Fresh Ground Pepper.  Between the potatoes add the Smashed Garlic, Fresh Thyme and Fresh Rosemary. Place baking sheet into the 400-degree oven and bake for 20-25 minutes until golden brown and crisp.

In a Sauté Pan, over medium high heat, heat the Olive Oil.  Add the minced Garlic. In bowl, place the fresh Green Beans, that the stems on both ends have been trimmed, and season with Oregano, Salt, Pepper and the Zest and Juice of one Lemon.  Add the seasoned Green Beans and the Fresh Thyme to the Sauté Pan and cook for about 7-10 minutes until warm but still has that crunch.

Ingredients |

1 lb. Lean Ground Beef

1 lb. Ground Pork

1 lb. Ground Lamb

1 package Applewood Smoked Bacon

½ lb. Baby Bella Mushroom, finely chopped

1 White Onion, peeled and diced

3 Cloves of Garlic, minced

1 cup Heavy Cream

1 ½ teaspoons Oregano

1 ½ teaspoons Thyme

1 ½ teaspoons Salt

½ teaspoon Black Pepper

Olive Oil

1 Egg, lightly beaten

Port Wine Reduction |

2 tablespoons Olive Oil

2 tablespoons Butter

2-3 Shallots, diced

3 cloves Garlic, minced

4 oz Beef Broth

1 cup Red Wine

2 oz Port Wine

1 tablespoon Butter

Salt

Pepper

Garlic Smashed Potatoes |

10 Yukon Gold Potatoes

5 cloves Garlic, pressed

6 sprigs fresh Thyme

6 sprigs fresh Rosemary

Oregano

Garlic Salt

Fresh Ground Pepper

Butter

Green Beans |

1 package fresh Green Beans, trim stems both ends

4 cloves Garlic, minced

Lemon, Zest and Juice

3 sprigs fresh Thyme

Oregano

Olive Oil

Salt

Pepper