Wolfgang Recipe: Bacon-Wrapped Meatloaf

Oct. 29, 2002 -- 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.

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.

5. Carefully slide the shelf back into the oven and bake for 1 hour. Remove the foil and continue to bake until an instant-read thermometer inserted into the center of the meatloaf registers 165 Fahrenheit, about 30 minutes more.

6. Remove the pan of meatloaf from the oven and let it rest for 10 minutes. Meanwhile, carefully empty the boiling water from the roasting pan. Holding the loaf pan with oven gloves or pot holder, carefully pour the juices from the pan into a sauceboat or heatproof cup. Cut the loaf crosswise into 8 slices, taking care to cut completely through the bacon with each slice. Serve each slice drizzled with pan juices.

Creamy Mashed Potatoes

• 2 1/2 pounds baking potatoes, peeled and cut into even 1 1/2 to 2 1/2 inch chunks • Salt to taste• 1/2 cup heavy cream, brought to a boil• 1/4 pound (1 stick) of unsalted butter, cut into small pieces, at room temperature• Freshly ground while pepper, to taste• Freshly ground nutmeg, to taste• 1 tablespoon chopped fresh parsley

1. Put the potatoes in a saucepan filled with enough lightly salted cold water to cover them well. Bring the water to a boil over high heat, then reduce the heat slightly and simmer briskly until the potatoes are fork-tender, 15 to 20 minutes.

2. Meanwhile, put the cream in a small saucepan and heat it over low heat.

3. When the potatoes are done, drain them well. Pass the potatoes through a food mill set over the saucepan, or put them back in the pan and mash them with a potato masher until they are as smooth as you like them.

4. Add the butter and warm cream to the mashed potatoes and stir over a low heat with a wooden spoon until thoroughly blended in. Season the potatoes to taste with salt, pepper and just a little nutmeg.

5. Spoon the mashed potatoes onto warmed serving plates or into a warmed serving bowl and garnish with the Carmelized Onions (BELOW) and the parsley. Serve immediately.

Carmelized Onions

• 2 tablespoons extra-virgin olive oil • 1 large red, yellow, or white onion (about 3/4 pound), peeled, trimmed and cut into 3/4-inch pieces 2 tablespoons balsamic vinegar• Kosher salt• Freshly ground black pepper

In a 10-inch skillet, over medium heat, heat the oil. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes. Stir in the vinegar and cool 1 minute longer. Season to taste with salt and pepper.

Classic Spago Cheesecake

Crust:

• 1/2 cup all-purpose flour • 1/4 cup finely chopped pecans or walnuts• 2 tablespoons brown sugar• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

Filling

• 1 1/2 pounds cream cheese, at room temperature, cut into small pieces • 1 1/4 cups granulated sugar • 1/4 teaspoon salt• 3/4 cup sour cream• 1 tablespoon dark rum• 1 tablespoon lemon juice• 2 tablespoons vanilla extract• 3 eggs• Fresh berries, for garnish

1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with nonstick spray, the bottom of a 9-inch or 10-inch springform pan.

2. In a large bowl, assemble all the ingredients for the Butter Crunch Crust. Mix them together with your hands until the mixture resembles very small pebbles.

3. Press the Butter Crunch Crust into the bottom of the springform pan, covering the base completely and evenly. Wrap heavy-duty aluminum foil, or two layers of regular foil around the pan's bottom and halfway up it's outside, pleating the foil to tighten it securely. Bake the crust until it is lightly golden, about 8 minutes. Remove from the oven and set aside.

4. To make the filling: Put the cream cheese, sugar and salt in the large bowl of an electric stand mixer fitted with a paddle or beaters or in a large mixing bowl. Using the stand mixer or a handled mixer on medium speed, beat the ingredients until smooth, stopping often to scrape down the sides of the bowl and under the blades with a rubber spatula. Turn the speed high and continue to beat until mixture is creamy. Stop the mixer and add the sour cream, rum, lemon juice and vanilla; then, on medium speed, continue beating until well blended. Add the eggs and beat just until combined. Scrape the filling into the prepared springform pan.

5. Bring a kettle of water to a boil. Place the springform pan inside a slightly larger baking pan. Use and oven glove, pull out the oven shelf and place the baking pan on it. Pour enough hot water into the pan to reach halfway up the sides of the springform pan, but not above the foil. Carefully slide the shelf into the oven and bake the cheesecake until its top is slightly golden and slightly firm in the center, about one hour and 10 minutes.

6. Carefully remove the baking pan from the oven. Lift out the springform pan and place it on a wire rack to cool, carefully folding down the foil on its sides to promote quicker cooling. When the pan is cool enough to touch, completely remove the foil and continue cooling. When the cheesecake is completely cool, cover the pan loosely with a clean sheet of foil and refrigerate overnight.

7. When ready to serve, remove the cheesecake from the refrigerator. Dip a long, sharp knife in warm water and run the knife around the inside of the springform pan to loosen the cake. Remove the outer ring. Continue to dip the knife into warm water as necessary as you cut neat wedges. To serve, place a wedge of cake on a cake plate and garnish with fresh berries of your choice. Or, for a special end to a meal, cover the entire cheesecake with assorted fresh berries and present it that way at the table before slicing and serving.

Recipes from Wolfgang Puck's Live, Love, Eat © 2002