Tuscan Meatloaf With Musgroom Sauce
- 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
- 2 tbsp finely crumbled, cooked bacon
- 1/3 cup freshly grated Parmesan cheese
- 1/4 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
- Soak the mushrooms in water for 30 minutes.
- In a bowl, break up the beef with a fork. In another bowl, combine the milk and bread, and mash until creamy. Add the milk and bread to the meat, along with the onion, salt, pepper, bacon, cheese, and garlic. Mix thoroughly by hand, add the egg yolk. Shape meat into a loaf about two and a half inches thick. Roll the loaf in the bread crumbs until evenly coated.
- Drain the mushrooms (reserve the soaking water) and rinse. Chop them roughly and set aside. Whisk tomato paste into the soaking water and set aside.
- Heat butter and oil in a Dutch oven or heavy casserole pan. Brown the meat on all sides. Add wine, increase heat and boil wine briskly until reduced one half, turning meat carefully. Reduce heat and add mushrooms and tomato paste/mushroom water. Cover and simmer for 30 minutes.
- Remove meat to a cutting board, cool slightly and cut into slices about 3/8 of an inch thick. If the sauce is thin, concentrate it by boiling rapidly for a few minutes. Arrange on a warm serving platter with sauce.
Cabernet Sauvignon, Napa Valley