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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
- 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.
- This recipe was entered in the contest for Your Best Meatloaf