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
Ingredients
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2 ounces
dried porcini mushrooms
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1/2 cup
cabernet
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2
eggs, beaten
-
1/2 cup
milk
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2
slices whole wheat bread
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1
clove garlic
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3
thick slices good quality bacon
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1 pound
ground beef
-
1 pound
ground pork
-
1 pound
ground veal
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1/2
onion, minced
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1
large carrot, minced
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1
stalk celery, minced
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1/2
fennel bulb, minced
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3 sprigs
fresh thyme
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2 sprigs
fresh rosemary
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1/4 cup
grated parmesn
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salt & pepper
to taste
Directions
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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.
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Sweat onion, carrot, celery and fennel over med heat until softened. Add herbs and remove from heat.
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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.
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Form loaf on a rimmed baking sheet, bake until 150 on an instant read thermometer, about one hour. let rest 5 min before slicing.
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