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Double-Mushroom Meatloaf

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Serves 8

  • by Allison Ehri Kreitler from Fine Cooking
    Issue 109

Fresh and dried mushrooms make this meatloaf extra delicious. Craving even more mushroom goodness? Pair it with the mushroom gravy. Or create your own customized meatloaf recipe with the Recipe Maker.

  • 2 Tbs. plus 1 tsp. canola or olive oil
  • 1 medium yellow onion, chopped
  • 1 cup small-diced fresh cremini or button mushrooms
  • 2 large cloves garlic, finely chopped
  • 3/4 cup dry sherry
  • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  • 1 cup whole milk
  • 1 lb. ground pork
  • 1 lb. ground veal
  • 2 large eggs
  • 1/4 cup dried mushrooms, rehydrated in hot water and chopped
  • 2 Tbs. chopped fresh thyme
  • 2 Tbs. chopped fresh sage
  • 1 Tbs. Worcestershire sauce
  • Kosher Salt
  • Freshly ground black pepper
  • 3 Tbs. ketchup

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.

Add the sherry, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.

In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion-mushroom mixture.

Position a rack in the center of the oven and heat the oven to 375°F.

Add the pork, veal, and eggs to the onion mixture. Scatter the rehydrated dried mushrooms, thyme, and sage over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.

Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the ketchup over the top and lightly down the sides of the meatloaf to glaze it.

Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.

Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

nutrition information (per serving):
Calories (kcal): 300; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 5; Protein (g): 24; Monounsaturated Fat (g): 7; Carbohydrates (g): 13; Polyunsaturated Fat (g): 2.5; Sodium (mg): 610; Cholesterol (mg): 130; Fiber (g): 1;

Photo: Scott Phillips

Really delicious even without the ketchup glaze. I also used on fresh mushrooms as I had no dried on hand. Just upped the amount a bit and continued. Very earthy and savory meatloaf.

Really enjoyed this combination. Didn't have the sherry so I used chardonnay. Very good.

One of my favorite version of meatloaf would be this. Try this and I'm sure you like it. Check this site for more recipes that are absolutely delectable. www.allthemeat.com

Great beef free meatloaf with lots of flavor.

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