Southern Lady's Note:
I found this recipe on another site I stumbled onto. Original recipe was from the NY Times magazine. I was drawn to the photo and then the recipe. I made a few changes to make it more everyday cook friendly even though I stayed with the shape and cooking process. Once cut and sauce poured on top, it will look and taste of gourmet quality. Hope you enjoy as much as we did. NOTE: First 2 Ingredients not printing on recipe; 1 lb Ground Beef (no less than 90/10%) and 2 T Milk
My Private Note
Units: US | Metric
- 1 slice white bread, crumbled
- 1 tablespoon yellow onion, finely chopped
- 1 teaspoon salt, I prefer Kosher
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons prosciutto or 2 tablespoons unsmoked ham or 2 tablespoons bacon, chopped
- 1/3 cup parmesan cheese, freshly grated, Kraft pre-grated works
- 1/4 teaspoon garlic, minced
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs, unflavored (plain)
- 1/2-1 cup mushroom, chopped (not sliced)
- 4 tablespoons tomato paste
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1/3 cup dry white wine, plus 1T
- 1 lb ground beef, No less than 90/10
- 2 tablespoons milk, not printing at top
- 1In a bowl, break up the 1 lb of beef with a fork.
- 2In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
- 3Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
- 4Mix in the lightly beaten egg.
- 5Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
- 6Roll the loaf in the bread crumbs until evenly coated.
- 7Chop the mushrooms roughly and set aside.
- 8Whisk 1 T dry white wine in the tomato paste and set aside.
- 9Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
- 10Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
- 11Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
- 12Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
- 13Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
- 14Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
- 15Cut into slanted slices about 3/8 of an inch thick.
- 16If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
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Nutritional Facts for Tuscan Meatloaf With Mushroom Sauce
Serving Size: 1 (220 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 493.5
- Calories from Fat 286
- Total Fat 31.8 g
- Saturated Fat 11.2 g
- Cholesterol 146.0 mg
- Sodium 1095.0 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 1.6 g
- Sugars 3.6 g
- Protein 29.4 g
The following items or measurements are not included: