1 tablespoon olive oil
1 medium Spanish onion, finely chopped
3 cloves garlic, minced
2 eggs, beaten
1/2 teaspoon chopped thyme leaves
3 tablespoons plus 1 teaspoon
Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 cup milk
2 pounds ground meat (equal parts beef, pork, and veal preferred)
2/3 cup crushed saltines
1/4 cup minced flat-leaf parsley
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
6 ounces thinly sliced bacon (optional)

Mushroom Sauce
3 tablespoons butter
2 cloves garlic, minced
2 portobello mushrooms, cut into 3/8-inch cubes
1 16-ounce can low-sodium beef broth
1 ounce dried porcini mushrooms, ground to dust in a coffee grinder
1 tablespoon Wondra flour