↞ recipe box start page
Category: Meatloaf
Prep Time: Cook Time: Total Time:
2 oz dried wild mushrooms
1 lb lean ground beef
1 tbsp milk
1 (2”) square of white bread, crust removed
1 tbsp finely chopped yellow onion
1 tsp salt
Freshly ground black pepper
2 tbsp chopped prosciutto or unsmoked ham
1/3 cup freshly grated Parmesan cheese
¼ tsp minced garlic
1 lightly beaten egg yolk
1/2 cup unflavored bread crumbs
4 tbsp tomato paste
2 tbsp vegetable oil
1 tbsp butter
1/3 cup dry white wine
Soak the mushrooms in two cups of lukewarm water for half an hour or more.
In a bowl, break up the beef with a fork. In a small bowl, combine the milk and bread, and mash until creamy. Add the milk and bread to the meat, along with the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand. Mix in the lightly beaten egg yolk. 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.
Drain the mushrooms (reserving the soaking water) and rinse them several times in clean, cold water. Chop the mushrooms roughly and set aside. Strain the soaking water through a fine sieve lined with paper towels. Whisk in the tomato paste and set aside.
Heat the butter and vegetable 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 mushroom water 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 sauce. Serves 4
NOTE: Makes a lot of sauce. Use left over sauce with pasta then next evening for another meal.
view more member recipes
TUSCAN MEATLOAF WITH MUSHROOM SAUCE
Category: Meatloaf
Prep Time: Cook Time: Total Time:
2 oz dried wild mushrooms
1 lb lean ground beef
1 tbsp milk
1 (2”) square of white bread, crust removed
1 tbsp finely chopped yellow onion
1 tsp salt
Freshly ground black pepper
2 tbsp chopped prosciutto or unsmoked ham
1/3 cup freshly grated Parmesan cheese
¼ tsp minced garlic
1 lightly beaten egg yolk
1/2 cup unflavored bread crumbs
4 tbsp tomato paste
2 tbsp vegetable oil
1 tbsp butter
1/3 cup dry white wine
Soak the mushrooms in two cups of lukewarm water for half an hour or more.
In a bowl, break up the beef with a fork. In a small bowl, combine the milk and bread, and mash until creamy. Add the milk and bread to the meat, along with the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand. Mix in the lightly beaten egg yolk. 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.
Drain the mushrooms (reserving the soaking water) and rinse them several times in clean, cold water. Chop the mushrooms roughly and set aside. Strain the soaking water through a fine sieve lined with paper towels. Whisk in the tomato paste and set aside.
Heat the butter and vegetable 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 mushroom water 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 sauce. Serves 4
NOTE: Makes a lot of sauce. Use left over sauce with pasta then next evening for another meal.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blended Mushroom Meatloaf With Mushroom Sauce
by sgre52160
Serves 4-6 4 tablespoons unsalted butter 16 ounces cremini mushrooms, divided kosher salt/pepper 1 tablespoon fresh thyme 4 tablespoons all-purpose flour 2 3/4 cups broth, divided 1/2 cup hal
by sgre52160
Serves 4-6 4 tablespoons unsalted butter 16 ounces cremini mushrooms, divided kosher salt/pepper 1 tablespoon fresh thyme 4 tablespoons all-purpose flour 2 3/4 cups broth, divided 1/2 cup hal
Meatloaf With Mushroom Sauce
by charlene8819
Serves 6 Meatloaf: 2 lb ground lean beef 8 oz (3 cups) fresh white mushrooms; coarsely chopped 1 pkg (1.4 oz) dry vegetable soup mix 1/2 cup seasoned dry bread crumbs 1/2 cup milk 1 egg; ligh
by charlene8819
Serves 6 Meatloaf: 2 lb ground lean beef 8 oz (3 cups) fresh white mushrooms; coarsely chopped 1 pkg (1.4 oz) dry vegetable soup mix 1/2 cup seasoned dry bread crumbs 1/2 cup milk 1 egg; ligh
Tuscan Portobello Mushroom Soup
by sgre52160
1/4 cup unsalted butter 5 leeks (white and pale green only) chopped 1 med onion chopped 10 oz Portobello mushrooms: chopped 1/4 cup flour 3 cups chicken OR vegetable stock or broth 4 tbsp dry
by sgre52160
1/4 cup unsalted butter 5 leeks (white and pale green only) chopped 1 med onion chopped 10 oz Portobello mushrooms: chopped 1/4 cup flour 3 cups chicken OR vegetable stock or broth 4 tbsp dry
Three-mushroom Meatloaf
by sgre52160
1 1/2 lbs 80% lean ground beef 2 tsp butter 1/2 cup finely chopped onion 8 oz assorted wild or button mushrooms, sliced 3 cloves garlic, crushed 3/4 cup soft bread crumbs1 egg, slightly beat
by sgre52160
1 1/2 lbs 80% lean ground beef 2 tsp butter 1/2 cup finely chopped onion 8 oz assorted wild or button mushrooms, sliced 3 cloves garlic, crushed 3/4 cup soft bread crumbs1 egg, slightly beat
* Onion Mushroom Meatloaf*
by sgre52160
1 envelope dry onion-mushroom soup mix 1 1/2 lb ground beef 1 cup soft bread crumbs 1 egg 1/2 cup water 1/4 cup ketchup Preheat oven to 350. In a bowl, combine ingredients and shape into a lo
by sgre52160
1 envelope dry onion-mushroom soup mix 1 1/2 lb ground beef 1 cup soft bread crumbs 1 egg 1/2 cup water 1/4 cup ketchup Preheat oven to 350. In a bowl, combine ingredients and shape into a lo
view more member recipes
related CDKitchen recipes
Mushroom Soup Meatloaf
Garden Vegetable Meatloaf
Beef and Portabella Meatloaf
Pan-Fried Meatloaf In Tricolor Peppers
Basic Turkey Meatloaf
Passover Meatloaf
Speedy Meatloaf Sliders
Meatloaf With Sour Cream Mushroom Sauce
Tangy Glazed Turkey Meatloaf
Caribbean Meatloaf
Recipe Quick Jump