Mom'S Meatloaf W/ Cheddar & Beer

• 2 Tbs. plus 1 tsp. canola or olive oil
• 1 medium yellow onion, chopped
• 1/2 cup small-diced carrots
• 1/2 cup small-diced celery
• 2 large cloves garlic, finely chopped
• 3/4 cup stout beer, such as Guinness
• 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
• 1 cup whole milk
• 1 lb. ground beef
• 1 lb. ground veal
• 2 large eggs
• 1/2 cup grated Cheddar
• 1/4 cup dried mushrooms, rehydrated in hot water and chopped
• 1/4 cup chopped fresh cilantro
• 1 Tbs. Worcestershire sauce
• Kosher Salt
• Freshly ground black pepper
• 2 strips bacon criscross

1. Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
2. Add the stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
3. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.
4. Position a rack in the center of the oven and heat the oven to 375u0b0F.
5. Add the beef, veal and eggs to the onion mixture. Scatter the Cheddar, rehydrated mushrooms, and parsley over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
6. Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
7. Bake until an instant-read thermometer registers 160u0b0F in the center of the meatloaf, 40 to 55 minutes.
8. Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

olive oil, yellow onion, carrots, celery, garlic, stout beer, mediumcoarse white bread, milk, ground beef, ground veal, eggs, mushrooms, fresh cilantro, worcestershire sauce, kosher salt, freshly ground black pepper, bacon

Taken from www.epicurious.com/recipes/member/views/moms-meatloaf-w-cheddar-beer-50123683 (may not work)