Bread, Cream & Egg Mixture ("Panade")

• 1½ cups cubed bread (brioche suggested)
• 1 egg yolk + 1 whole egg
• 1 cup heavy cream
• salt & pepper

For Meatloaf

• 1 cup sliced bacon
• 2 tbsp chopped garlic
• 1 onion, chopped
• 1 cup chopped mushrooms (wild mushrooms suggested)
• 1½ cups red wine
• 3 tbsp chopped rosemary
• 2 tbsp chopped parsley
• 3 tbsp chopped chives
• 1½ lbs ground beef (80% lean suggested)
• salt & pepper
• ⅓ cup ketchup

Equipment

• standard loaf pan

Mix Bread, Cream & Eggs ("Panade")

1. Combine milk, bread and eggs to form a paste. Season with salt and pepper and set aside

Cook Bacon & Mushrooms

1. Start bacon in a cold pan and turn to medium-high heat. Cook until fat begins to render and the bacon crisps, about 5 minutes
2. Add garlic, onions and mushrooms and cook for 2-3 minutes, or until onions & mushrooms are soft
3. Add red wine and simmer 3-4 minutes, or until reduced wine is evaporated
4. Add rosemary, parsley, & chives. Toss to combine, then set aside to cool

Mix & Bake

1. Preheat oven to 350º
2. In a large bowl, combine the beef, cooled bacon mixture, and the panade (bread/cream paste)
3. Season with salt & pepper and mix thoroughly
4. Transfer to a standard loaf pan and top with ketchup, spreading evenly
5. Cover & bake until cooked through, about an hour
6. Allow to rest in pan until cool enough to slice
7. Slice & serve with sides of choice (Michael suggests mashed potatoes and roasted veggies)