Karen's meat loaf with porcini gravy
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Porcini Gravy; see * Note | |
| 3 | tablespoons | Olive oil |
| 3 | Garlic cloves; peeled and crushed | |
| 1 | medium | Yellow onion; peeled and minced |
| 1 | cup | Minced celery |
| 1 | cup | Peeled and minced carrots |
| ½ | pounds | Mushrooms; minced |
| ½ | cup | Chopped fresh parsley |
| ½ | cup | Dry red wine |
| 1 | cup | Fine bread crumbs; freshly ground |
| 1 | cup | Milk |
| 1½ | pounds | Lean ground beef |
| 1 | pounds | Lean ground boneless pork roast |
| ½ | pounds | Mild Italian sausage |
| 2 | Eggs; beaten | |
| 2 | teaspoons | Sweet paprika |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
* Note: See the "Porcini Gravy" recipe which is included in this collection.
Prepare the Porcini Gravy and set aside. Heat a large frying pan. Add the oil, garlic and onion and saute. Cook for 1 minute and add the celery, carrots, mushrooms and parsley and saute until lightly browned. Add the red wine and simmer a few minutes until the liquid is evaporated. Set aside and cool. Soak the bread crumbs in the milk for 10 minutes. In a large bowl mix together the ground beef, pork and sausage with the soaked bread crumbs.
Add the cooked vegetable mixture along with the beaten eggs, paprika and salt and pepper. Work together well with your hands until all is incorporated. Cook a tiny portion of the mixture in a small frying pan and taste. Adjust the salt and pepper if needed. Pack the meat mixture into two non-stick loaf pans and cover with parchment paper and foil. Bake in a preheated 350 degree oven for 30 minutes. Reduce the oven temperature to 300 degrees and bake for an additional 30 minutes. Remove from the oven and allow to stand for 10 minutes. Serve with the Porcini Gravy. This recipe makes 2 meat loaves.
Note: When chilled this makes a wonderful sandwich. A little mayonnaise, Dijon mustard, lettuce and caraway rye bread and you are set! Comments: Both Craig, my chef, and I were brought to the stove by our mothers. I rarely meet a chef who does not make the same claim. "My mother is an excellent cook," Craig claims, "and she was always taking dishes the extra mile. She still does. Even her meat loaf is superb!" Craig served this to my mother one evening and she claimed it was the best she has ever eaten. Can you imagine? Such a remark from MY mother? Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-04-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-05-1995
Recipe by: Karen Wollam
Converted by MM_Buster v2.0l.