Wolfgang Puck Savor the Flavor of 's Meatloaf Recipe for Your Slow Cooker

JCP_SlowCooker08 10/14/08 5:34 PM Page 21

Wolfgang’s Bacon Wrapped

Meat Loaf

6 - 8 servings

INGREDIENTS

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 lean ground beef

1 pound lean ground pork

1 pound ground veal

1 egg, lightly beaten

3/4 pound sliced smoked bacon (about 13 slices)

METHOD

1In a large skillet over medium-high heat, heat the olive oil.

2Sauté the onion until translucent, about 8 minutes.

3Add the mushrooms and garlic and cool over medium-high heat until they just begin to color, 3-5 minutes.

4Stir in cream, oregano, thyme, salt, and pepper. Bring mixture to a boil, then reduce heat and simmer until the vegetables are tender, about 5 minutes. Transfer the vegetable mixture to a large mixing bowl and let cool.

5Place meat mixture into greased slow cooker and smooth out the top.

6Lay bacon slices on top, tucking ends under edge of meatloaf.

7Cover and cook on HIGH for 1 1/2 hours, then on LOW for 7 hours until internal temperature reaches 165F.

Recipe courtesy Wolfgang Puck, Live, Love, Eat!

Random House (October, 2002)

Recipe Notes

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