|2||tablespoons olive oil|
|1||large sweet onion,
|Salt and pepper, to taste|
|3½||ounces shiitake mushrooms, stemmed and chopped|
|5||cloves garlic, finely chopped|
|3||tablespoons dry sherry or white wine|
|½||cup whole milk|
|2||cups coarsely ground fresh breadcrumbs (from about 4 slices country bread)|
|1||pound ground beef chuck|
|1||pound ground pork|
|½||teaspoon grated nutmeg|
|¼||teaspoon ground allspice|
|2||tablespoons chopped fresh thyme|
|1||tablespoon Worcestershire sauce|
|½||cup shelled pistachios|
|2||tablespoons light brown sugar|
1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish.
2. In a large skillet over medium heat, heat the olive oil. When it is hot, add the butter, onion, and plenty of salt and pepper. Cook, stirring often, for 10 minutes, or until the onion softens.
3. Add the mushrooms and garlic and cook, stirring, for 5 minutes or until the mushrooms release their liquid and it evaporates. Add the sherry or wine and simmer
1 minute to reduce slightly. Pour the mushroom mixture onto a wide plate to cool slightly.
4. In a bowl, combine the milk and breadcrumbs; stir with a fork.
5. In another bowl, combine the beef, pork, nutmeg, allspice, thyme, Worcestershire, eggs,
pistachios, mushroom mixture, breadcrumbs (including any milk in the bowl), 1 teaspoon salt,
and ½ teaspoon pepper. Using your hands, mix quickly but thoroughly.
6. Transfer the mixture to the baking dish, and form it into a squared-off log, 6 inches wide and 12 inches long, down the length of the dish. Lay the bacon slices across the meatloaf, slightly overlapping. Sprinkle the bacon with the brown sugar.
7. Bake the meatloaf for 50 to 55 minutes, or until a thermometer inserted into the thickest part registers 160 degrees. Rest for 5 minutes. Cut into thick slices.
Adapted from “The New Midwestern Table”