Recipe

Not Your Mother's Meatloaf

Recipe
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Photo by sweet enough

Chef
sweet enough's Notes: my mother always had an strange, inexplicable aversion to meatloaf, so, unlike most people, I did not grow up eating it. luckily for me, my first meatloaf experience came courtesy of an excellent...
my mother always had an strange, inexplicable aversion to meatloaf, so, unlike most people, I did not grow up eating it. luckily for me, my first meatloaf experience came courtesy of an excellent cook --- a friend who did grow up eating, and loving, meatloaf. I have been working on my own version ever since.

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Serves 4-6

for the meatloaf:

4 pounds equal parts ground pork, veal and beef Ask a question about this ingredient

1 cup fine bread crumbs Ask a question about this ingredient

1 egg Ask a question about this ingredient

1 tablespoon finely chopped fresh rosemary and thyme Ask a question about this ingredient

2 cloves garlic, finely minced Ask a question about this ingredient

1 large onion, finely chopped Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

2 tablespoons tomato paste Ask a question about this ingredient

1 tablespoon dijon mustard Ask a question about this ingredient

1 tablespoon worcestershire sauce Ask a question about this ingredient

salt and pepper (about 1 1/2 teaspoons of each) Ask a question about this ingredient

for the mushroom gravy:

1 pound assorted mushrooms Ask a question about this ingredient

3 sprigs thyme Ask a question about this ingredient

2 tablespoons unsalted butter Ask a question about this ingredient

1 tablespoon flour Ask a question about this ingredient

1 cup beef stock Ask a question about this ingredient

1 cup red wine Ask a question about this ingredient

salt and pepper Ask a question about this ingredient

heat oven to 350 degrees. cook the onions and garlic in a pan with the olive oil until translucent. remove from heat. in a large bowl mix together with your hands the meat, breadcrumbs , rosemary, thyme, garlic, egg, tomato paste, mustard, Worcestershire, salt, pepper and cooked onion and garlic. do not over mix.
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shape the meat mixture into a loaf and place it into a lightly oiled baking dish and bake for 1 hour. remove from oven, cover with foil and let rest for at least 20 minutes.
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for the gravy: while the meatloaf is in the oven place the butter and mushrooms in a pan and cook over a medium heat until they release their liquid. add the flour and cook for about three minutes, taking care that the flour doesn't stick to the bottom of the pan and burn. add the stock and stir well. reduce the mixture by about 1/4 and add the wine. add the thyme leaves and salt and pepper. simmer, stirring every now and then, until the sauce is reduced by about 1/2. correct seasoning.
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2 Comments on Not Your Mother's Meatloaf

kitchenartist added over 2 years ago

Your recipe's actually not far off from my own mother's meatloaf, but what caught my eye as I was scanning the site today was the plate -- that's my mother's china!

Noma added over 2 years ago

This is not only quite delicious, but a surprisingly elegant meal.
Everyone relished every morsel.