Tuscan Meatloaf With Mushroom Sauce Recipes

TUSCAN MEATLOAF WITH MUSHROOM SAUCE

Steps:

• In a bowl, break up the 1 lb of beef with a fork.
• In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
• Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
• Mix in the lightly beaten egg.
• Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
• Roll the loaf in the bread crumbs until evenly coated.
• Chop the mushrooms roughly and set aside.
• Whisk 1 T dry white wine in the tomato paste and set aside.
• Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
• Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
• Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
• Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
• Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
• Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
• Cut into slanted slices about 3/8 of an inch thick.
• If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
• YUM.

MEATLOAF WITH PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 450˚F. Line a baking sheet with foil and set it aside.
• Place the mushrooms in a food processor, and pulse until they are very finely chopped; scrape them into a large mixing bowl. Add the garlic cloves to the food processor and pulse until they are finely chopped. Add the egg substitute and 1 tablespoon of the ketchup, and puree until the garlic is smooth. Scrape the garlic mixture into the bowl containing the mushrooms.
• Add the beef, parsley, and panko to the bowl. Add the salt and season with pepper to taste. Using your hands, gently mix the ingredients until they are just combined.
• On the prepared baking sheet, form the meat mixture into an 8 × 4 × 1 1/2-inch loaf. Brush the remaining ketchup over the loaf. Bake until the meatloaf is cooked through, 18 to 20 minutes.
• Allow the meatloaf to rest for 5 minutes before slicing.
• Fat: 36g (before), 8.9g (after)
• Calories: 520 (before), 212 (after)
• Protein: 21g
• Carbohydrates: 11g
• Cholesterol: 55mg
• Fiber: 2g
• Sodium: 400mg