Provence Meat Loaf

Ingredients
1/2 pound Pederson's Applewood Smoked Bacon (cut into 1/4 inch pieces)
1/2 each Brown Onion (small diced)
1 tablespoon Fresh Garlic (minced)
1/2 pound Shiitake Mushroom (remove & discard stem & slice thin)
1 tablespoon Kosher Salt
1/2 tablespoon Fresh Ground Black Pepper
1 each Large Gala Apple (peeled, cored & diced)
2 pound Bristol Quality Ground Beef
2 each Large Eggs Blue Roquefort Cheese (crumbled into large pieces)
1/2 pound Blue Roquefort Cheese (crumbled into large pieces)
1 cup Fresh Sourdough bread crumbs (crust removed, minced in food processor)
1/4 cup Fresh Parsley (minced)
2 tablespoon Fresh Thyme (minced)
1 tablespoon Fresh Rosemary (minced)
1 tablespoon Reggiano Parmigiano cheese

Method
1. Pre-Heat oven to 350 degrees.
2. Heat a heavy bottom sauce pan over medium heat, add bacon and cook until browned and cooked through. Using a slotted spoon remove cooked bacon and set aside. Pour bacon drippings into a measuring cup.
3. Pour 2-3 Tablespoons of bacon dripping back into the heavy bottom sauce pan, return to heat, add onions, mushrooms, garlic, kosher salt and pepper. Saute until vegetables ( add more bacon dripping if necessary) are cooked through add diced gala apples and saute until tender. Remove vegetable and apple mixture from heat and chill.
4. In a large bowl mix ground beef, cooked bacon, sauteed vegetables, apples, eggs, Roquefort cheese, bread crumbs and fresh herbs just until well combined, do not over mix.
5. Place mixture into a 12" x 5" loaf pan, press down gently, sprinkle with parmesan cheese. Bake meat loaf for 1 hour or until internal temp of 140 degrees. Remove meat loaf from oven and let rest in pan for 10-15 minutes.
6. Pour off fat from loaf pan. Invert meat loaf onto platter and slice.

Wine Recommendation
Domaine Grosset Cotes Du Rhone Cairanne

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