Tuscan Meatloaf With Mushroom Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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