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preheat the oven to 425f. in a large bowl thoroughly combine the beef, pork, and veal. in a separate bowl, beat the eggs, and then stir in the milk and oats. pour the egg mixture into the meat mixture and combine thoroughly. add the remaining ingredients and combine again until fully incorporated. form into a loaf in a roasting pan. cover meatloaf with the slices of raw bacon and bake for 45 to 50 minutes. remove to a platter and keep warm while making the mushroom gravy. (note: be sure to reserve 1/2 cup drippings for the gravy. ). for the mushroom gravy: pour the water into the meatloaf's roasting pan and stir and scrape with a wooden spoon or whisk to loosen the browned bits at the bottom. pour the reserved meatloaf drippings into a 2-quart saucepan and warm over medium heat. gradually stir in the flour until smooth. add the sliced mushrooms and cook, stirring constantly, until mixture is slightly browned, 4 to 5 minutes. slowly stir in the liquid from the roasting pan and cook, stirring, until thickened. season with salt and pepper to taste.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Round cast iron griddle — pancakes, tortillas, flatbreads
Home dry-aging bags — age beef in your fridge, restaurant quality
Hickory chunks — classic American barbecue smoke flavor
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Round cast iron griddle — pancakes, tortillas, flatbreads
Home dry-aging bags — age beef in your fridge, restaurant quality
Hickory chunks — classic American barbecue smoke flavor