Make our Meat Department's house-made meatloaf even more delicious by stuffing it with cooked mushrooms, onion and spinach, then wrapping it in bacon!

Preparation

Melt butter in a large sauté pan on medium heat. Add onion, and sauté until it's just beginning to caramelize. Then, add the mushrooms, and sauté until all of the moisture has evaporated. Finally, add the spinach, and sauté until just wilted. Remove the spinach mixture from heat and chill.

After the spinach mixutre is chilled, place it in a work bowl and add the Fontina. Mix to combine, and season to taste with salt and pepper.

On a piece of parchment paper or plastic wrap, press meatloaf into a rectangle approximately 12 x 9 inches and 1–1 ½ inches thick. Arrange spinach mixture onto meatloaf, leaving an 1–1 ½ inch border on all edges.

Lifting with the edge of the parchment or plastic wrap, roll the meatloaf into a log, encasing the spinach mixture. Twist the ends to make a tight cylinder. Place the cylinder in freezer for 30 minutes to firm up.

Lay 2 pieces of plastic wrap side-by-side on a work surface, orienting the short side horizontally and overlapping the sides by four inches to create a sheet that's approximately 16 x 24 inches.

Lay the bacon slices on the plastic wrap, overlapping them by ¼ inch to make a sheet of bacon the same length as the meatloaf cylinder.

Remove meatloaf from freezer and place on the bottom third of the bacon sheet. Using the plastic sheet to lift, encase the meatloaf in the bacon, and then continue to roll tightly in the plastic wrap. Twist the ends to form a tight log, and tie the ends with string to secure.

Fill a pot that is large enough to hold the meatloaf with water, and heat to 175°F. Add the wrapped meatloaf to the water and poach it to an internal temperature of 160°F, placing a weight on it to keep it submerged. Remove cooked meatloaf, and chill overnight.

Heat grill to 300°F. Remove bacon-wrapped meatloaf from the plastic and place on the grill. Brown the bacon over direct heat on all sides, then move to indirect heat and close the lid. Heat to an internal temperature of 140°F.  Remove from grill, and let rest for five minutes before serving.