This is my FAVORITE meat loaf. It's juicy and delicious:
Veal and Mushroom Meat Loaf
4 tablespoons Butter
1/2 pound White mushrooms diced to taste
Salt and Pepper
1 medium onion minced
1 medium bell pepper chopped fine
1/2 pound Thick-cut bacon chopped
4 slices Thick-cut bacon to cover loaf
2 1/2pounds ground veal not too lean
1 cup oyster crackers crumbled
1/4 cup ketchup
1/4 cup prepared horseradish, drained
2 medium eggs lightly beaten
1 tablespoon all-purpose flour for sauce
1 cup sour cream for sauce
Preheat oven to 350 degrees F. Melt butter in a large skillet, add onions, peppers and mushrooms. Season with salt and pepper. Cook until just softened. Take off heat and let cool.
• Mince the chopped bacon in the food processor. In a large bowl, mix the bacon and veal, add the cracker crumbs, ketchup, horseradish eggs and cooled mushroom mixture. Season with salt and pepper and mix thoroughly with hands. You may test the seasoning by cooking a little of the mixture in a small saute pan.
• Pack the meat in to a 2 quart loaf pan and arrange the bacon strips on top to cover loaf. Bake uncovered for approximately 1 1/4 hours or until an instand read thrermometer reads 150 degrees. Take out, drain off juices into a medium sauce pan. If you like, crisp the top of the loaf under the broiler for about 1 minute. Take out and let the loaf rest (coved with aluminum foil).
• Meanwhile, melt the remaining 1 teaspoon butter in the saucepan with the meat juices over medium heat. Whisk in flour until smooth. Bring to a simmer and slowly cook until thickened. Add sour cream and cook until hot. Season with salt and pepper and serve with loaf slices. •