Ingredients
2
teaspoons olive or vegetable oil
1/2
cup finely chopped onion (1 medium)
1
teaspoon herbes de Provence
2
cloves garlic, finely chopped
1/4
teaspoon salt
1/8
teaspoon freshly ground pepper
1/4
cup dry white wine
1/2
lb extra-lean (at least 90%) ground beef
1/2
lb lean ground pork
1/4
cup Progresso™ plain bread crumbs
2
tablespoons pine nuts, toasted*
2
tablespoons chopped fresh parsley
1
tablespoon finely chopped fresh chives
5
slices bacon (about 1/3 lb)
Preparation
In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbes de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
Heat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.
