Prep 15 mins
Cook 55 mins
I believe this recipe comes from Everybody Eats Well in Belgium -- It makes for an interesting loaf!
- 1 teaspoon unsalted butter, melted
- 1 cup breadcrumbs
- 3⁄4 cup whole milk
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 5 ounces white mushrooms, sliced
- 1 garlic clove, finely chopped
- 2 lbs lean ground beef
- 1 large egg
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh oregano, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pinch nutmeg
- 1 tablespoon port wine
- 1 tablespoon cognac
- 1 sprig rosemary
- Preheat oven to 450 degrees F, & brush a meatloaf pan with 1 teaspoon melted butter.
- Soak bread crumbs in 3/4 cup milk.
- In medium skillet, melt the 3 tablespoons of unsalted butter, then add onion & saute 2 minutes.
- Add mushrooms & saute 5 minutes.
- Add garlic & saute 1 minute.
- In a mixing bowl, add ground beef & egg, then squeeze bread crumbs dry & add to bowl.
- Add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port & cognac, & mix well.
- Place meat mixture in prepared pan, & top with rosemary, then bake 30 minutes.
- Reduce heat to 400 degrees F & bake another 15 minutes.
- Remove from oven & let rest 10 minutes before serving.
this was a hit at my house i used paula deens poutry seasoning instead of the freas herbs the cognac really bumped up the flavor my friend really liked this and hes a plain meat and potatoeas guy i just used cognac as thats what i had will be making this again.and again
A very nice meatloaf! The loaf came out very tender, and the addition of the mushrooms and all of those herbs just made the flavor sing. I've never used cognac or port in meatloaf, they added a classy note that I very much liked. I used Tawney port, as I thought ruby would just be too sweet. Thanks for posting a great recipe!
Made for ZWT6 as a last minute choice when I opted to have a meatloaf for dinner tonite. I did not have fresh mushrooms, but it was otherwise made as written & was a lot of fun to make! I was dancin around my kitchen singin *parsley, sage, rosemary & thyme* like I was backup for S&G. I made 2 mini-loaves so I could freeze 1 for another dy. The aroma as it cooked was heavenly & the flavor terrific. Thx for sharing this great recipe w/us. :-) *Edited to Add* ~ This meatloaf cooks to a lovely & esp flavorful crispy crunch on the surfaces. *Yum* !