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   Ingredients :
1 1/3 mushrooms, finely chopped
cup white onion, finely chopped
3 tablespoons dry sherry or dry white wine
1 tablespoon minced garlic
1 cups dry bread cut in pieces
cup milk
1 egg
1.4 lb (550g) ground beef
4 oz (125 g) ground ham
lb (225 g) ground pork
2 tablespoons white or brown sugar
1 tablespoon Worcestershire sauce
8 thin bacon slices

Mushroom Sauce:
1 cup chicken broth, approximately
2 tablespoon olive oil
2 slices of bacon, chopped
6 oz. (175 g) mushrooms, sliced
cup of dry sherry or dry white wine
3 tablespoons flour

Combine mushrooms with sherry, garlic, salt and pepper in a medium size bowl. Reserve.
Place the bread with the milk and the egg in a large bowl and mix, mashing the bread until almost all the liquid is absorbed. Add ground beef, ham, ground pork, sugar, Worcestershire sauce and the mushroom and onion mixture. Mix until all ingredients are blended. Place beef mixture in a 9x13 in (18x26 cm) baking pan. Wrap the bacon slices around the beef, crosswise.
Bake in a preheated moderate oven to 350F (180C) for approximately 1 hour, or until meatloaf is done. Change the meatloaf to the oven rack near the broiling element. Broil meatloaf until bacon is brown and crisp. Remove from the oven and cool for 10 minutes before serving.
Transfer meatloaf to a serving dish. Serve with Mushroom Sauce.

Mushroom Sauce:
Combine chicken broth with 1 cup hot water. Reserve. Heat oil in a skillet over medium heat. Add bacon and cook until it starts to get crispy. Stir in mushrooms, onion, salt and pepper. Cook until mushrooms are tender. Stir in sherry releasing brown bits from the bottom of the pan. Gradually add flour stirring constantly until mixture is slightly dry. Stir in half of the broth mixture and continue stirring until mixture thickens. Add the remaining chicken broth and bring to a boil. Continue stirring until mixture has the consistency of a sauce. Transfer to a saucepan and serve warm with the meatloaf.
        8 servings
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