A delightful twist on the classic meatloaf, paired with a rich mushroom wine sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking right from the start.
In a sauté pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to avoid burning the garlic.
In a large mixing bowl, whisk together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
Ensure the mixture is well combined for even seasoning.
Combine the ground beef with the egg mixture, sautéed onion and garlic, parsley, salt, and pepper. Mix gently until just combined.
Avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf and place it on a baking sheet. Lay the bacon slices over the top, tucking the edges underneath.
The bacon adds flavor and helps keep the meatloaf moist.
Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer for accuracy.
While the meatloaf bakes, prepare the sauce. Melt butter in a saucepan over medium heat. Add the mushrooms and cook until browned.
Stir occasionally to ensure even browning.
Stir in the flour to form a roux, cooking for 2 minutes. Gradually add the red wine and soy sauce, whisking to combine.
Adding the liquid slowly prevents lumps.
Simmer the sauce for 5 minutes, stirring frequently, until thickened. Season with black pepper.
Adjust seasoning to taste.
Let the meatloaf rest for 5 minutes after removing it from the oven. Slice and serve with the mushroom wine sauce.
Resting allows the juices to redistribute, keeping the meatloaf moist.
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