Funny thing is, I made this meatloaf last week when I was craving meatloaf, and then this week while watching “The Kitchen” on Food Network this week, they said that meatloaf is the most searched food on their site! So perfect timing, I had to make another one to post! I’m “meat-loafed” out! But it’s so good that I don’t mind!
Growing up we ate Aunt DeDee’s meatloaf. The old classic made with onion soup mix. I think it was every other Thursday. I loved it, but now that I’m forty-something and that my tastes have changed, I came up with this variation a few years back. I don’t make it every other Thursday but for sure a few times a year! Meatloaf with Pancetta and Mushrooms is awesome the night that you make it, but great in sandwiches with lettuce and mayo. Heck, I even warm up a slice, chop it up, and put it on a salad with ranch dressing! Yum!
Meatloaf with Pancetta and Mushrooms
- 4 oz diced Pancetta
- 2 tablsespoons Olive oil
- 1/2 cup diced onion
- 2 teaspoons minced garlic cloves
- 4 oz chopped mushrooms
- 1 tablespoons Worcestershire sauce
- 2 teaspoons beef base
- 1 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1/3 cup ketchup
- 1 egg, beaten
- 3 slices white Italian bread remove crusts and tear into pieces
- ½ cup whole milk
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1 tsp pepper
- Coat the bottom of a large saute with the olive oil and cook pancetta until brown and remove from pan. Leaving some oil in the pan. Cook onions, garlic, mushrooms until soft in pan. Scrape up any brown bits. Add beef base, Worcestershire sauce, cook until the beef base has melted down. Remove from heat and let cool.
- In a small bowl soak bread in the milk for 10 minutes.
- In a large bowl mix together the meat, bread, onion mixture, pancetta, ketchup, egg parsley until well blended. Season with salt and pepper.
- In a standard size bread pan, place meatloaf and pat it down so any air bubbles are removed.
- Bake in the oven for one hour or until the internal temperature reaches 165 degrees.