CaptainK's Bacon-Wrapped Meat Loaf

adapted from recipes by Wolfgang Puck and Tyler Florence

3 tablespoons Olive Oil
1 large onion, diced
1/2 pound Mushrooms, (I use Crimini, myself) finely chopped
3 Large cloves garlic, 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 Lean ground pork
1 pound Lean ground beef
1 pound Ground veal
1 Egg, lightly beaten
3/4 pound Sliced bacon

In a large skillet over medium high heat, heat the olive oil. Saute the onions until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes. Add the cream, oregano, thyme, salt and pepper. Bring mixture to a boil. Reduce heat and simmer 5 minutes or until vegetables are tender. Cool vegetable mixture.

In large bowl, combine the beef, pork, veal and vegetable mixture. Stir in the egg. Preheat oven to 350 degrees F.

Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you. Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides. Continue with the meat mixture, patting down to level. Fold the ends of the bacon strips up and over the ground meat mixture.

Lightly oil a 13 x 9 inch cake pan. Put the cake pan on top of the filled loaf pan and invert. You may have to shake the loaf pan to get the meat loaf out.

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven. Using two spatulas, take the meat loaf out of the pan and put on a platter (to get it out of the bacon grease). Then let it cool a bit before slicing.