• 2 tablespoons unsalted butter
• 1 1/4 cups onion, finely diced
• 1 1/4 cups portobello or desired mushrooms, finely chopped
• 1/2 cup celery, finely diced
• 1/2 teaspoon dried thyme
• 1 teaspoon finely chopped garlic
• 1/2 cup grated carrot
• 1 cup fresh bread crumbs
• 1/2 cup half-and-half or milk
• 2 eggs
• 1 1/2 pounds ground venison
• 1/2 pound ground pork or turkey
• 4 slices bacon, finely chopped
• 1 3/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 teaspoons cider vinegar

Preheat oven to 350 degrees F.

In a large skillet heat butter until melted and foaming.  Add onions, mushrooms, and celery.  Season to taste with kosher salt and black pepper.  Cook 3 minutes, being careful not to brown.

Sprinkle thyme over onion mixture.  Rub garlic and pinch of salt into paste; add garlic.  Cook and stir until onions are tender and translucent.  Stir in grated carrot; remove from heat.  Cool completely.

Meanwhile, soak bread crumbs in half-and-half; lightly beat in eggs.

In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture.  Sprinkle the 1-3/4 teaspoons salt and the pepper.  Using hands, mix until well blended.

Turn mixture into a rectangular baking dish.  Using hands, shape into a 9×5-inch loaf.  Make shallow indentation around sides.

Combine ketchup, brown sugar, and vinegar.  Spoon over top of meat loaf.  Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees F.  Let rest 10 minutes before slicing.