1

Preheat oven to 325 degrees F.

2

In a small bowl, soak breadcrumbs in the milk until milk is absorbed, about 5 minutes. In a small sauté pan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the leek and sauté until softened but not brown, about 3 minutes. Set aside.

3

In a large bowl, combine veal, soaked breadcrumbs, leek, egg, Parmesan, bacon, onion and sage. Mix together to distribute the ingredients evenly. Season with salt and pepper. Press the meat mixture together, transfer to the center of a large baking dish or rimmed baking sheet, and form into an oval log.

4

Bake the meatloaf until it is lightly browned and an instant read thermometer inserted into the middle registers 160° F. (45-60 minutes)

5

Meanwhile, make the mushroom gravy. In a sauté pan or skillet over low heat, warm the oil and swirl to coat the bottom of the pan. Add the garlic and sauté, stirring constantly, until it is light tan, about 1 minute. Add the mushrooms, increase the heat to medium, and sauté, stirring occasionally, until the mushrooms begin to brown, about 3 minutes. Add cream and simmer until the cream reduces by half, about 8 minutes. Remove from heat and stir in Parmesan. The sauce should be thick enough to coat the back of a spoon. Season to taste with salt and pepper. Set aside and keep warm.

6

Cut meat loaf into thick slices and transfer to warmed dinner plates. Top each serving with some of the gravy and serve immediately.