Prep 1 hr 15 mins
Cook 1 hr
A variation of a much loved Italian classic.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large celery rib, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 1⁄2 lb ground veal (or can use ground beef)
- 1 cup firm Italian seasoned breadcrumbs, preferably from semolina bread
- 1⁄4 cup grated romano cheese
- 2 eggs
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup dried currant
- 1⁄4 cup chopped flat leaf parsley
- 1 tablespoon chopped fresh sage (or 1 t. dried)
- 1 tablespoon chopped fresh marjoram (or 1 t. dried)
- 1 teaspoon grated lemon peel
Mushroom Marsala Sauce
- 2 tablespoons unsalted butter
- 6 ounces sliced mushrooms (wild or button or a combination)
- 2 tablespoons finely chopped shallots
- 1 tablespoon all-purpose flour
- 1 1⁄2 cups beef broth (homemade or reduced-sodium canned)
- 2 tablespoons marsala wine
- 1 tablespoon chopped fresh herb (such as tarragon, sage, or thyme)
- fresh ground pepper
- Preheat oven to 350°.
- In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
- Add in the garlic and cook, stirring 1 minute.
- In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
- On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
- In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
- Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
- Use the waxed paper to help roll up the meat from the long side.
- Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
- Bake 45-50 minutes or until the roll is firm and nicely browned.
- Make the sauce while the loaf is baking.
- In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
- Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
- Stir in the flour; cook, stirring 1 minute.
- Whisk in the broth, marsala, and herbs.
- Bring to a boil, stirring.
- Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
- Season to taste with salt and pepper.
- Take the meat loaf out of the oven and let stand 10 minutes.
- Cut into 12 slices and serve with the sauce.
The recipe looked great, however, there were no instructions
as to what to do with the cooked onions, carrots, celery and garlic.
marsala sauce tasted great, guests that were invited, suggested
a thicker sauce, perhaps more flour, making it like a gravy