Bacon-Wrapped Meatloaf

I made this decadent meatloaf for my last market dinner and it was a big hit. The bacon adds a smoky flavor and keeps the meatloaf from getting dry. I served it over smashed yukon gold potatoes with roasted garlic and topped with mushroom gravy. It was paired with Sanglier Rouge de Terre, an earthy local wine that has lots of dark fruit. A syrah, merlot or cabernet would work equally well. The leftovers rock on a toasted ciabatta with garlic aioli and arugula.

Bacon-Wrapped Meatloaf
4 ounces of cremini mushrooms
1/2 cup minced yellow onions
3 tablespoons dry red wine
1 tablespoon minced garlic
1.5 teaspoon salt
1/2 teaspoon pepper
2 ounces cubed day old bread
1/4 cup whole milk
1 large beat egg
1 pound beef
1 pound pork
2 tablespoons light or dark brown sugar
1 tablespoon Worchester sauce

Procedure:
1. Position a rack in the center of the oven and heat the oven to 350 degrees.
2. In one bowl, toss the mushrooms with the onion, red wine, garlic salt and pepper. In another large mixing bowl, combine the bread, milk, and egg. Stir will, lightly mashing the bread until most of the liquid is absorbed. Combine the contents of the two bowls and mix well.
3. Add the meat mixture and combine with the mushroom mixture until mixed very well. Put the meat mixture in a 9×13 baking pan and shape into a loaf that is 10×4. Wrap the strips of bacon around the loaf, tucking underneath and overlapping them slightly. Bake until an instant read thermometer inserted into the center of the loaf reads 160 degrees, about 50-60 minutes. Allow to rest 10 minutes. Transfer the loaf to a serving platter using two long spatulas and slice.