Wolfgang Recipe: Bacon-Wrapped Meatloaf

Oct. 29 -- With the cool weather setting in, Wolfgang Puck thought he'd shake the chill off with a retro dish reminiscent of grandma. Try his Bacon-Wrapped Meatloaf recipe from his new book, Live, Love, Eat.

Wolfgang's Bacon-Wrapped Meatloaf

• 3 tablespoons extra-virgin olive oil• 1 large onion, peeled and diced• 1/2 pound mushrooms, trimmed and finely chopped• 3 large cloves garlic, peeled and minced• 1 cup heavy cream• 1 1/2 teaspoons minced fresh oregano• 1 1/2 teaspoons minced fresh thyme• 1 1/2 teaspoons salt• 1/2 teaspoon freshly ground black pepper• 1 pound each lean ground beef, pork, veal• 1 egg, lightly beaten• 3/4 pound sliced smoked bacon (about 13 slices)

1. In a large skillet over medium-high heat, heat the olive oil. Sauté the onion until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium-hight heat until they just begin to color, 3-5 minutes. Stir in the cream, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 5 minutes. Transfer the vegetable mixture to a large mixing bowl and let it cool.

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2. Preheat the oven to 400 F. Add to the bowl the beef, pork, and veal. Stir in the egg and continue mixing just until the ingredients are thoroughly combined.

3. On a work surface, position a 9 by 5 by 3-inch loaf pan. Line the bottom and sides of the pan with the bacon slices, placing them parallel tot the short end and slightly overlapping, with their ends hanging over the edges. Add the meat mixture to the pan patting it down to make it smooth and even. Fold the ends of the bacon strips up and over the meat mixture to enclose it completely. Cover the loaf pan with aluminum foil.

4. To prepare the water bath, place a roasting pan inside the oven on the middle shelf. Bring a kettle of water to boil. Using an oven glove, slide out part way from the oven the shelf with the roasting pan. Place the loaf pan in the center of the roasting pan. Carefully pour boiling water into the roasting pan to come halfway up the side of the loaf pan. Cove the roasting pan with aluminum foil.