Tuscan Meatloaf With Mushroom Sauce
Ready In: 1 hr
Serves: 4
Ingredients
- milk
- 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
Directions
- In a bowl, break up the 1 lb of beef with a fork.
- In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
- Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
- Mix in the lightly beaten egg.
- Shape 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.
- Roll the loaf in the bread crumbs until evenly coated.
- Chop the mushrooms roughly and set aside.
- Whisk 1 T dry white wine in the tomato paste and set aside.
- Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
- Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
- Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
- Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
- Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
- Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
- Cut into slanted slices about 3/8 of an inch thick.
- If 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.
- YUM.
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