Traditional Quebec Meatloaf with Mushrooms

Preparation time: 20 minutes
Cooking time: 1 hour 25 minutes
Servings: 6-8

Ingredients

For the meatloaf:

450 g (1 lbs) ground beef
450 g (1 lbs) ground pork
450 g (1 lbs) ground veal
227 g (2 cups) diced white button mushroom (or other fleshy mushrooms like fresh porcini or chanterelle)
60 ml (¼ cup) of finely grated carrot or zucchini
1 large onion, finely chopped
125 ml (½ cup) well rinsed instant rice
2 eggs, beaten
15 ml (1 tbsp) Worcestershire sauce
15 ml (1 tbsp) tomato paste
15 ml (1 tbsp) magic blend ground to a powder
5 ml (1 tsp) salt

For the glaze:

125 ml (½ cup) ketchup
30 ml (2 tbsp) brown sugar
5 ml (1 tsp) Dijon mustard
5 ml (1 tsp) magic blend ground to a powder
3 slices of bacon

Preparation

Prepare the meatloaf mixture

Rinse rice well. 
Preheat your oven to 180°C (350°F).
In a large bowl, combine all meatloaf ingredients.
Mix gently with your hands until just combined. Don't overmix or the meatloaf will be tough.

Shape and prepare for baking

Transfer the mixture to a 9x5 inch loaf pan, or shape it into a loaf on a baking sheet lined with parchment paper.
Press the mixture down gently to remove air pockets and create an even surface.

Make the glaze

In a small bowl, whisk together the ketchup, brown sugar, magic blend and Dijon mustard until smooth.
Spread glaze over the meatloaf. Cover the top with bacon slices.

Bake

Bake for 1 hour and 15 minutes, basting halfway through with pan juices. For the last 5-10 minutes, raise temperature to 220°C (425°F) for great coloration, until internal temperature reaches 71°C (160°F).

Rest and serve

Remove from the oven and let rest for 10 minutes before slicing.
Serve hot with mashed potatoes and vegetables, or enjoy cold in sandwiches the next day.
This recipe freezes beautifully.