Italian Meatloaf
It's still broke cooking. =) So I finally managed to capture a (nonartistic) photo of the result. =D
I skipped 2 steps. Browing the bugger before throwing it in the oven. I just visualized it breaking apart... and the outter bread crumbs, which I forgot. Oh and I forgot the toppings but it really didn't need them.....
I just turned things up to broiled for 5 minutes to brown the outside. The mushrooms turned out great. This is a repeat and likely my choice meatloaf recipe until I improve on it. =) Seems I'm finally figuring out what will taste like crap, and what will taste awesome.
For the Meatloaf:
2 tablespoons olive oil
1 onion, diced, plus 1 onion, sliced
2 garlic cloves, minced
2 slices "day old" bread
2 tablespoons milk
1 1/2 pounds lean high-quality ground beef
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped prosciutto, or other cured ham
2 eggs, beaten
1 tablespoon butter
1 cup dry white wine
1/2 cup beef stock
6 ounces wild mushrooms (such as porcini or shiitakes), sliced
2 tablespoons minced parsley
1 tablespoon minced lemon zest
TO PREPARE THE MEATLOAF: Heat 1 tablespoon of the olive oil in a small saucepan and sauté the diced onion over medium heat until golden, about 7 minutes. Add the garlic and sauté an additional 2 minutes. Remove from the heat and let cool. Pulse the bread in a food processor until crumbs form (you will have about 1 cup of crumbs). Set aside 1/2 cup for the meatloaf. Spread out the remaining crumbs on a baking sheet to let them dry out until you use them later (if they are still soft when ready to use, place the baking sheet in an oven on low heat for about 10 minutes before using). Mix the 1/2 cup bread crumbs with the milk and squeeze to release all the liquid you can; discard the liquid.
Place the sautéed onion and garlic, dampened bread crumbs, beef, Parmesan, prosciutto, and eggs in a large mixing bowl and mix gently to combine. Season with salt and pepper. Form the mixture into a cylindrical meatloaf (it must be able to fit into a large loaf pan, an oval ovenproof casserole, or a cooking dish with a 10-inch diameter; the meatloaf can also be cooked in a fish poacher). Roll the meatloaf in the reserved dried bread crumbs. Transfer to a platter and let rest in the refrigerator for 30 minutes.
Preheat the oven to 400 degrees F. Heat the remaining tablespoon of oil in a sauté pan and sauté the sliced onion over medium heat for about 7 minutes, until golden. Remove and set aside. Melt the butter in the loaf pan, casserole, or cooking dish, add the meatloaf, and sauté on all sides for about 7 minutes, or until golden brown. Handle the meatloaf gently so that it does not break apart. Add the wine, stock, mushrooms, and sautéed sliced onion, and bring to a simmer. Cover, and transfer to the oven.
Braise for about 45 minutes, or until the meatloaf is no longer pink on the inside and the internal temperature reaches 160 degrees F. Note that the internal temperature of the meatloaf will continue to rise by 5 to 10 degrees after it has been removed from the oven. Transfer the meatloaf to a heated serving platter. With a spoon, skim any fat from the surface of the sauce. Spoon the sauce with the mushrooms over the meatloaf. Mix the parsley and lemon zest, and sprinkle it over the meatloaf.
I skipped 2 steps. Browing the bugger before throwing it in the oven. I just visualized it breaking apart... and the outter bread crumbs, which I forgot. Oh and I forgot the toppings but it really didn't need them.....
I just turned things up to broiled for 5 minutes to brown the outside. The mushrooms turned out great. This is a repeat and likely my choice meatloaf recipe until I improve on it. =) Seems I'm finally figuring out what will taste like crap, and what will taste awesome.
For the Meatloaf:
2 tablespoons olive oil
1 onion, diced, plus 1 onion, sliced
2 garlic cloves, minced
2 slices "day old" bread
2 tablespoons milk
1 1/2 pounds lean high-quality ground beef
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped prosciutto, or other cured ham
2 eggs, beaten
1 tablespoon butter
1 cup dry white wine
1/2 cup beef stock
6 ounces wild mushrooms (such as porcini or shiitakes), sliced
2 tablespoons minced parsley
1 tablespoon minced lemon zest
TO PREPARE THE MEATLOAF: Heat 1 tablespoon of the olive oil in a small saucepan and sauté the diced onion over medium heat until golden, about 7 minutes. Add the garlic and sauté an additional 2 minutes. Remove from the heat and let cool. Pulse the bread in a food processor until crumbs form (you will have about 1 cup of crumbs). Set aside 1/2 cup for the meatloaf. Spread out the remaining crumbs on a baking sheet to let them dry out until you use them later (if they are still soft when ready to use, place the baking sheet in an oven on low heat for about 10 minutes before using). Mix the 1/2 cup bread crumbs with the milk and squeeze to release all the liquid you can; discard the liquid.
Place the sautéed onion and garlic, dampened bread crumbs, beef, Parmesan, prosciutto, and eggs in a large mixing bowl and mix gently to combine. Season with salt and pepper. Form the mixture into a cylindrical meatloaf (it must be able to fit into a large loaf pan, an oval ovenproof casserole, or a cooking dish with a 10-inch diameter; the meatloaf can also be cooked in a fish poacher). Roll the meatloaf in the reserved dried bread crumbs. Transfer to a platter and let rest in the refrigerator for 30 minutes.
Preheat the oven to 400 degrees F. Heat the remaining tablespoon of oil in a sauté pan and sauté the sliced onion over medium heat for about 7 minutes, until golden. Remove and set aside. Melt the butter in the loaf pan, casserole, or cooking dish, add the meatloaf, and sauté on all sides for about 7 minutes, or until golden brown. Handle the meatloaf gently so that it does not break apart. Add the wine, stock, mushrooms, and sautéed sliced onion, and bring to a simmer. Cover, and transfer to the oven.
Braise for about 45 minutes, or until the meatloaf is no longer pink on the inside and the internal temperature reaches 160 degrees F. Note that the internal temperature of the meatloaf will continue to rise by 5 to 10 degrees after it has been removed from the oven. Transfer the meatloaf to a heated serving platter. With a spoon, skim any fat from the surface of the sauce. Spoon the sauce with the mushrooms over the meatloaf. Mix the parsley and lemon zest, and sprinkle it over the meatloaf.