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1
Preheat the oven to 425u00b0.
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2
MAKE THE SAUCE
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3
Combine the first 6 ingredients (through mustard) in a small saucepan.
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4
Bring to a simmer over medium-high heat; reduce the heat to low and simmer 20 minutes.
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5
Now increase the heat to medium and boil 18 minutes, or until the mixture thickens into a glaze.
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6
Remove from the heat and set aside.
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7
MAKE THE MEAT LOAF MIXTURE
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8
Heat a skillet over medium heat. Add the olive oil and swirl to coat.
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9
Add the onions, the mushrooms, the pancetta, and the garlic. Saute for 5 minutes, stirring frequently.
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10
Remove from heat and cool to room temperature.
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11
Combine the remaining ingredients for the meat loaf (except the cooking spray) in a large mixing bowl.
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12
Fold evenly, but gently, until just combined.
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13
Add the cool mushroom mixture.
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14
BAKE!
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15
Coat a roasting pan with cooking spray. Form a meat loaf about 3 inches tall by 4 inches wide on the pan.
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16
Bake the meat loaf at 425u00b0 for 25 minutes, or until the internal temperature reaches 140u00b0.
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17
During the final minutes of roasting, baste the meat loaf with about 1/4 cup of the sauce. Reserve the remaining sauce for service. Pour the glaze over the meat loaf.
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18
Bake an additional 7 minutes or until the internal temperature reaches 155u00b0.
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19
Remove the lacquered meat loaf from the oven, and let it rest for 10 minutes.
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20
Slice and serve.
