Wrangler’s Meatloaf

3 ½ pounds lean ground beef
¾ pound finely ground pork
2 eggs
¾ cup breadcrumbs
1 teaspoon fresh parsley, chopped
½ teaspoon dry mustard powder
½ teaspoon paprika
½ teaspoon Cajun seasoning
1 cup green chilies, chopped
½ teaspoon Italian seasoning
½ ounce dried mixed wild mushrooms, reconstituted and finely chopped
1 teaspoon New Mexican red chile powder
3 splashes Worcestershire sauce
5 splashes Cholula hot sauce
1 tablespoon ketchup
1 teaspoon fresh garlic, finely minced
1 medium yellow onion, diced
3 strips apple wood smoked bacon, diced small
1 ½ teaspoon kosher salt
1 teaspoon ground black pepper

Pre-heat oven to 375ºF. Sweat garlic, onion and bacon. While sweating, thoroughly mix all other ingredients together in a mixing bowl. When onion is translucent, garlic, onion and bacon are ready to fold into other ingredients.

Prepare a 2 to 2½ pound loaf pan by spraying with non-stick spray and lining the bottom with parchment paper. Take meatloaf mixture and place in loaf pan, kneading down with hands. Bang pan on a table in order to remove air pockets from mixture. Use fingers to tuck edges of mixture in the pan and form a smooth dome-shaped top (similar to an already baked loaf of bread). Place loaf pan on a sheet pan to catch drippings. Cover loosely with aluminum foil. Bake in oven for approximately 1 hour and 15 minutes, or until internal temperature reaches 120ºF.

Take out of oven and let rest for 30 minutes before serving. Cut to desired thickness.
Yields: 8-10 servings

Recipe provided by Chef Dave Woolley