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1
In a large skillet over medium high heat, heat the olive oil.
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2
Saute the onions until translucent, about 8 minutes.
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3
Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
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4
Add the cream, oregano, thyme, salt and pepper.
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5
Bring mixture to a boil.
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6
Reduce heat and simmer 5 minutes or until vegetables are tender.
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7
Cool vegetable mixture.
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8
In large bowl, combine the beef, pork, veal and vegetable mixture.
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9
Stir in the egg.
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10
Preheat oven to 400u00b0F.
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11
Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
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12
Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
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13
Continue with the meat mixture, patting down to level.
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14
Fold the ends of the bacon strips up and over the ground meat mixture.
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15
Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
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16
Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165u00b0F.
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17
Remove the meatloaf from the oven and let rest for 10 minutes.
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18
Carefully pour the juices out of the pan.
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19
Cut into 8 slices.
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20
To freeze: Meatloaf can be mixed, formed into a loaf and frozen before cooking. To bake a frozen loaf, use the standard method but bake 1-1/2 to 2 times longer. Always check for doneness with a meat thermometer. Or thaw completely in the refrigerator and cook as directions require.
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21
To freeze: Whole baked meat loaves can also be frozen. Bake as usual, let cool to room temperature, wrap in foil, place in a sealed plastic bag, and store in the freezer up to 6 months.
