Italian Meatloaf With Mushrooms

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, heat 1 tablespoon olive oil and saute onions over medium heat until golden, about 7 minutes.
  • Add garlic and cook another 2 minutes; remove from heat and let cool.
  • Pulse bread in a food processor to make about 1 cup of fresh bread crumbs; set aside 1/2 cup for the meatloaf (spread the rest on a baking sheet to dry out).
  • Combine the 1/2 cup bread crumbs with the milk, then squeeze out all the liquid you can and discard.
  • In a large mixing bowl, combine sauteed onion, garlic, damp bread crumbs, beef, Parmesan, prosciutto, and eggs; season with salt and pepper.
  • Form the mixture into a loaf shape and roll in the dried bread crumbs on the baking sheet.
  • Let rest in the refrigerator 30 minutes.
  • Preheat oven to 400 degrees F.
  • In a skillet, heat 1 tablespoon oil, over medium heat, and cook the sliced onions until golden, about 7 minutes; remove and set aside.
  • Melt butter in loaf pan, or casserole, or other stove-top and oven safe cooking vessel, add meatloaf and gently brown on all sides for about 7 minutes.
  • Add wine, stock, mushrooms, and sliced onions, and bring to a simmer; cover and transfer to oven.
  • Cook 45 minutes until internal thermometer reaches 160 degrees F.
  • Transfer meatloaf to a serving platter, skim any fat from sauce, then spoon sauce over meatloaf.
  • Garnish with parsley and lemon zest.
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