Glazed Porcini and Bacon Meatloaf

• 34 ounce dried funghi porcini or 34 ounce other dried mixed mushrooms
• 14 cup dry red wine or 14 cup beef broth
• 3 ounces smoky bacon, finely chopped (4 thick strips)
• 2 small celery ribs, finely chopped
• 1 small leek, halved, rinsed, finely chopped (white and 2 inches of green)
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs or 1 cup dry coarse plain breadcrumbs
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried leaf thyme, we used less
• 12 teaspoon fresh ground black pepper
• 12 teaspoon oregano, we used less
• 2 lbs ground beef
• 12 cup chili sauce (such as Bennet's) or 12 cup mild barbecue sauce, I used chili sauce
• 1 tablespoon Dijon mustard

1. Heat oven to 350 degrees.
2. Soak mushrooms in wine until tender, about 15 minutes.
3. Strain wine into a large bowl; finely chop mushrooms; add to the bowl.
4. Cook bacon in a large skillet over medium heat until it starts to soften, about 5 minutes.
5. Stir in celery and leek.
6. Cook until tender, about 6 minutes.
7. Stir mixture into mushrooms.
8. Cool.
9. Stir in eggs, breadcrumbs, mustard, salt, thyme, pepper and oregano.
10. Mix well.
11. Add the meat; use clean hands to gently incorporate the seasonings into the meat.
12. Gently pack the mixture into a 9-by-5-inch loaf pan, pressing down a bit to remove any air pockets.
13. Bake for 1 hour.
14. Remove from oven to top with glaze.
15. For the glaze: mix the chili sauce and mustard.
16. Generously coat the loaf with the glaze; Return to oven and continue baking until the internal temperature registers 150 degrees on an instant read thermometer, about 20 minutes more.
17. Let rest 15 minutes before slicing.
18. Serve with mashed potatoes and brown gravy.
19. I made a packet of Knoors Brown gravy mix.

porcini, red wine, smoky bacon, celery, eggs, breadcrumbs, mustard, salt, dried leaf thyme, ground black pepper, oregano, ground beef, chili sauce, mustard

Taken from www.food.com/recipe/glazed-porcini-and-bacon-meatloaf-515269 (may not work)