Wild-Mushroom Meatloaf with Marsala Sauce
Description
This meatloaf certainly isn't boring. It is made with shitake mushrooms and served with a delicious marsala sauce on top. Serve with creamy mashed potatoes and your favorite veggie.
Ingredients
1/2 c. chopped fresh shiitake mushrooms
1 onion, diced
1 large garlic clove, minced
1 t. fresh thyme, minced
1 t. olive oil
1/4 c. dry white wine
1/4 c. dried wild mushrooms, soaked in 1/4 c. hot water
1/4 c. milk
1 egg
6 slices bread, torn into rough pieces
1 lb. extra-lean ground beef or mixture of ground beef, pork and veal
salt and pepper to taste
ketchup, optional
Marsala Sauce:
3 T. olive oil
1/4 c. onion, diced
1 T. garlic, chopped
1/2 lb. fresh mushrooms, sliced
3 T. flour
1/2 c. Marsala wine
1 1/2 c. beef stock
salt and pepper, to taste
Directions
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Preheat oven to 375 degrees. Grease a 9 x 5 inch loaf pan.
In a skillet over medium heat, warm the oil; add the fresh mushrooms, onion, garlic, and thyme; sprinkle with a bit of salt; cook until golden brown. Pour in the wine; cook until it has evaporated, turning up the heat a bit if necessary. After the liquid is gone, set the pan aside.
Meanwhile, drain the wild mushrooms through a sieve lined with paper towels. Reserve the soaking liquid. Lift out the mushrooms; chop. Add to cooked mushroom mixture.
In a large bowl, combine milk, egg, bread, and soaking liquid to form a paste. Stir until the bread bits are pretty well incorporated. Add beef, mushrooms, and about 1/2 t. each salt and pepper; stir to combine, but don't overwork the beef, because it can make the meatloaf tough.
Put the mixture into the prepared pan; cover the top with sauce, if desired. Bake 45 minutes. Cool on a wire rack before removing from pan.
4 generous servings.
Marsala Sauce:
Add olive oil to a heavy hot saucepan; add onions, garlic, mushrooms; saute until mushrooms are tender. Add flour; cook about 1 minute; deglaze pan with Marsala wine; add beef stock; cook until thick and flavors are blended.
4 servings.
Serve over the meatloaf slices.