Ingredients
- 4 Tbsp. butter, divided
- ½ lb. hen of the woods mushrooms, roughly chopped
- Kosher salt and pepper, to taste
- ½ cup PA dry white wine 1 cup yellow onion, small dice
- ½ lb. bacon, coarsely chopped
- 2 ½ lbs. ground PA veal
- 1 cup panko breadcrumbs
- ¼ cup ketchup
- ¼ cup drained, prepared horseradish
- 1 large egg beaten
- 1 Tbsp. all-purpose flour
- 1 cup sour cream
Instructions
- Preheat oven to 350 F.
- Melt 2 tablespoons of butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes.
- Add the white wine. Increase the heat to moderately high and cook, stirring until browned and no liquid remains.
- Add the onion, and 1 tablespoon of butter. Cook over low heat, stirring occasionally, until the onion softens, about 10 minutes. Let cool to room temperature.
- Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, panko, ketchup, horseradish, egg and the cooked mushroom mixture. Season with salt and pepper and mix thoroughly with your hands.
- Form the meatloaf into the desired shape in a loaf pan or baking dish. Bake for 1 ¼ hours, or until an instant read thermometer inserted in the center registers 160 F.
- Drain the pan juices into a heatproof bowl and skim off the fat. You should have approximately 2/3 cup of the juices.
- In a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices.
- Bring the sauce to a simmer, whisking constantly, until thickened.
- Add the sour cream and cook, stirring until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream.
