1 lb. lean ground beef
1/2 lb. lean ground veal
1/2 lb. lean ground pork
1 c. onion, finely chopped
1 tsp. minced garlic
2 tbsp. peanut or vegetable oil
1/2 c. fine dry bread crumbs
1/4 c. fresh parsley, chopped
1/4 c. bourbon or cognac
1 egg, lightly beaten
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. ground allspice
1/2 tsp. thyme
4 bacon slices
1 sheet puff pastry

Bring ground beef, veal and pork to room temperature and combine. Preheat oven to 350°F. Grease loaf pan. Sauté onion and garlic in oil until onion is translucent. Set aside. Add bread crumbs to meat, then add onion-garlic mixture, parsley, cognac, egg, salt, pepper, allspice, and thyme. Blend well with each addition. Press mixture into prepared loaf pan and top with bacon.

Bake 1 hour. Remove from oven; let stand 20 to 30 minutes; drain pan. Raise oven heat to 425°F. Wrap loaf in pastry; brush lightly with water and cut 1-inch slits every 2 inches across the top.

Bake 20 to 25 minutes longer. Remove from oven; let stand for 10 minutes.

Serves 8.