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Veal Meatloaf with Mushrooms and Bacon Recipe


4 Tlb. Butter
8 oz. White Mushrooms, ½ inch diced
To taste, Salt
To taste, Black Pepper
8 oz. Onion, yellow, ¼ inch diced
6 oz. Green bell pepper, ¼ inch dice
8 oz. Bacon, thick, fat trimmed, ½ inch diced
4  Bacon slices, thick, halved crosswise
2 ½ lbs. Ground Veald
8 oz. Oyster crackers, crumbled
2 oz. Ketchup
2 oz. Prepared horseradish, drained
1 Egg, large, beaten
1 Tlb. Flour, All-purpose
8 oz. Sour Cream


  1.  Preheat the oven to 350°F. Melt 2 Tlb. butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper, and 1 Tlb.  butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.
  2. Dice the bacon and in a large bowl, combine the bacon with the veal, cracker crumbs, ketchup, horseradish, egg, and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meatloaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meatloaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.
  3. Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 155°F. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices. Let the meat loaf rest in the pan for at least 10 minutes.
  4. Meanwhile, in a small saucepan, melt the remaining 1 Tlb. butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream sauce.