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A yummy variation of an old classic.
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5 from 1 vote

Meatloaf with Pancetta and Mushrooms

A yummy variation of an old classic. Meatloaf is great any night of the week!
Course Main Course
Cuisine American
Keyword Meatloaf, Panchetta Meatloaf
Author Heather Blake

Ingredients

  • 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

Instructions

  • 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.