Bacon-Chanterelle-Blue Cheese Meatloaf

Fall is here, which means two things: (1) the shops have a wider selection of mushrooms than normally; (2) I tend the want heartier foods. This idea was built up in stages: first Bon Appétit planted the idea of a mushroom meatloaf in my mind. Then I thought of the bacon explosion, but didn't want to go all the way. Finally while shopping, trying to make up my mind about a few final ingredients, I remembered this stew and settled on blue cheese and fresh rosemary.

Ingredients:
- 125 g (4.4 oz) thinly sliced bacon
- 2-3 dL (~ 1 cup) chanterelles, chopped
- 100 g (3.5 oz) blue cheese
- 1 kg (2 lbs 3 oz) mixed beef-pork minced meat
- 2 yellow onions, finely chopped
- 2 dL (almost 1 cup) milk
- 2 eggs
- fresh rosemary, chopped
- salt & pepper
side: leek quinoa pilaf
- 3 leeks, sliced
- 4 dL (1 ²/₃ cup) quinoa
- 8 dL (3 ¹/₃ cup) water
- salt
salad:
- mixed lettuce
- mushrooms
- grape tomatoes

The bacon was fried till crisp, then removed from the pan and chopped into smaller pieces. In a bowl the bacon pieces were mixed with chopped chanterelles and crumbled blue cheese.

In a second bowl, the minced meat was mixed with finely chopped onions, chopped fresh rosemary, milk, eggs, salt and pepper.

Half of the meat mixture was placed in an oven-proof tray. The bacon-mushroom-blue cheese mixture was spread out on the meat and the rest of the was put on top as a lid. More salt and pepper on top. Baked at 200 C (400 F) for 1 hour.