German Meatloaf (2) - cooking recipe

Ingredients

3/4 lb ground beef
1/2 lb ground veal
1/2 lb ground pork
1/4 cup chopped scallions or 1/4 cup onion
1/4 cup chopped fresh parsley, dried parsley is ok
1 beaten egg
1 1/2 teaspoons salt
1 1/4 teaspoons pepper
1/4 cup fresh breadcrumbs, which are soaked in
beef bouillon (liquid Bovril, Magi,etc.,1/2 bouillon cube and 1/4 cup water OR 1/2 teaspoon Bovril and 1/4 cup wate)
1/4 teaspoon rosemary, crushed
1 pinch nutmeg (1/8 teaspoon or less)
1/4 lb bacon
Gravy
4 tablespoons butter
4 tablespoons flour
3 cups water
sherry wine (to taste)
milk
salt and pepper

Preparation

In a bowl, combine the meat, scallions, parsley, salt and pepper, crumbs, rosemary, nutmeg, and eggs.
Mix well.
Shape into a loaf.
Place half the raw bacon strips across bottom.
DO NOT push bacon into the meatloaf; only\"place\" it on top or bottom.
Place loaf in roasting pan.
Top with rest of bacon strips.
Bake uncovered 1 to 1 1/2 hours at 350\u00b0F.
If bacon isn't crisp enough on top, return to oven at 450\u00b0F for another 5-10 minutes or so.
Then remove from oven and drain juices into heavy glass bowl.
Strain grease off the drippings, and save it.
Prepare gravy (Optional).
Gravy: Melt 4 Tablespoons butter in a small pot, and add 4 Tablespoons flour.
Stir well to a medium colored roux.
Quickly,add the drippings (reserved juices), and enough water\"to make 3 cups\"; a little at a time.
Add a little sherry wine, some Bovril (beef cube) flavoring, salt, pepper, and milk.
Simmer and whisk often while thickening.