Porcini & Cabernet Meatloaf

By Stefano Coppola • March 12, 2010 • 3 Comments

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Author Notes: This meatloaf gets its great flavor from the addition of dried porcini mushrooms rehydrated in cabernet wine. The combonation is fantastic and creates a great umami taste when combined with the meat and woody herbs. - Stefano Coppola

Serves 8

2 ounces dried porcini mushrooms
1/2 cup cabernet
2 eggs, beaten
1/2 cup milk
2 slices whole wheat bread
1 clove garlic
3 thick slices good quality bacon
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 onion, minced
1 large carrot, minced
1 stalk celery, minced
1/2 fennel bulb, minced
3 sprigs fresh thyme
2 sprigs fresh rosemary
1/4 cup grated parmesn
salt & pepper to taste

Preheat oven to 350°. Put mushrooms in a small bowl and pour 2 cups simmering cabernet over them. Stir and let mushrooms sit 15 minutes. In another small bowl, tear bread into small pieces, removing crusts. Add milk and egg, stir to combine.
Sweat onion, carrot, celery and fennel over med heat until softened. Add herbs and remove from heat.
Combine bacon and garlic in a small food processor and pulse until a paste is formed. Combine with all the meats in a large mixing bowl. Add vegetables. Chop and add porcinis, thier liquid, and bread mixture, and parm. Season with salt and pepper. Mix gently.
Form loaf on a rimmed baking sheet, bake until 150 on an instant read thermometer, about one hour. let rest 5 min before slicing.