by Stefano Coppola
View
my 11 recipes »
Photo by Stefano Coppola
Stefano Coppola's Notes:
Expand2 ounces dried porcini mushrooms Ask a question about this ingredient
1/2 cup cabernet Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
2 slices whole wheat bread Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
3 thick slices good quality bacon Ask a question about this ingredient
1 pound ground beef Ask a question about this ingredient
1 pound ground pork Ask a question about this ingredient
1 pound ground veal Ask a question about this ingredient
1/2 onion, minced Ask a question about this ingredient
1 large carrot, minced Ask a question about this ingredient
1 stalk celery, minced Ask a question about this ingredient
1/2 fennel bulb, minced Ask a question about this ingredient
3 sprigs fresh thyme Ask a question about this ingredient
2 sprigs fresh rosemary Ask a question about this ingredient
1/4 cup grated parmesn Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
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.
Ask a question about this stepSweat onion, carrot, celery and fennel over med heat until softened. Add herbs and remove from heat.
Ask a question about this stepCombine 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.
Ask a question about this stepForm loaf on a rimmed baking sheet, bake until 150 on an instant read thermometer, about one hour. let rest 5 min before slicing.
Ask a question about this stepYum, wine and meatloaf...a complete meal.
My husband will love this! His question about most food is "Does it go with red wine?"
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
I LOVE THIS. Fabulous meatloaf, amazing