This is simply incredible. The combination of sauteed mushrooms and the Italian milk-soaked bread make this very tender. The red wine balsamic reduction sauce makes a fantastic addition to the dish. And you won’t believe the next day when you have the best meatloaf sandwich you’ve ever tasted.
Oh, and the roasted garlic potatoes are pretty killer, too.
Meatloaf 6 slices of an Italian loaf – crusts removed 1 to 2 cups of whole milk 3 tablespoons of unsalted butter 2 cups of diced mushrooms, – use a combo, ie: shitake, cremini and portabella 1 ½ teaspoons of salt 1 tablespoon of sugar 1 tablespoon of balsamic vinegar 1 garlic clove, diced 2 lbs of ground sirloin 1 lb of ground portk 3 eggs (lightly beaten) 1 tablespoon of Worcestershire sauce ¼ cup of flat leaf parsley, chopped 2 sprigs of thyme, leaves pulled off and chopped 1 tablespoon of A-1 Steak Sauce Meatloaf Glaze 1 cup of good quality ketchup ¼ cup of brown sugar 1 tablespoon of dry yellow mustar 1 tablespoon of A-1 Steak Sauce 1 tablespoon of balsamic vinegar Red Wine Balsamic Sauce 2 tablespoons unsalted butter 8 ounces shallots, sliced (about 2 cups) 2 tablespoons sugar 2 tablespoons balsamic vinegar 2 cups of Pinot Noir or other dry red wine ¾ cup of chicken stock ¾ cup of beef stock (or 1 14-ounce can beef broth) 2 fresh thyme sprigs 1 1/2 teaspoons ground black pepper 1 bay leaf Salt, to taste 1 tablespoon butter, room temperature 1 tablespoon all-purpose flour Pre-Heat the oven to 325 F Make the Sauce: Melt the butter in a large skillet over medium-high heat. Add the shallots and sugar and sauté until soft. About 8 minutes. Increase the heat to high and add the balsamic vinegar and the wine, cook until reduced almost in half, about 20 minutes. Add the chicken stock and beef stock, bay leaf and black pepper, and salt to taste. Reduce heat to medium, and simmer for about 30 minutes, stirring occasionally Stain sauce in small saucepan, discard solids. Mix the butter and flour in a small bowl Bring sauce to a simmer over medium heat, add mix in butter mixture. Cook sauce until reduced to about 1.5 cups, about 15 minutes. (The sauce can be made a day ahead) Make the Glaze: Mix the ketchup, mustard, A-1 Steak Sauce and balsamic vinegar in small pan. Heat for about 5 minutes until slightly thickened. Make the Meatloaf Soak the bread in the milk for at least 20 minutes In a large skillet, melt the butter over medium heat. Add the shallots, mushrooms, garlic and pepper – sauté until tender and lightly browned – about 10 to 12 minutes – liquid should be evaporated from mushrooms, and they reduced in size. Salt with about ½ teaspoon at the end of cooking. With your hands, squeeze the milk out of the bread – set aside. In a large bowl, add: The ground sirloin, ground pork, milk-soaked bread, mushroom mixture, eggs, Worcestershire sauce, In a large bowl, add: Ground sirloin, ground pork, eggs, Worcestershire sauce, thyme, parsley, A-1 sauce and 2 teaspoon of salt. Mix thoroughly. Spread mixture into a loaf pan. Place parchment paper on baking sheet Invert the loaf pan and gently dump the formed loaf onto the parchment paper (this helps it form a nice shape and keeps its form). Spoon about half of the glaze over the top of the loaf. Bake for about an hour and 15 minutes, internal temp should be 160 degrees (instant read over thermometer works well here). Add the rest of the sauce about half way through bake time. When ready, remove from oven. Let rest for about 5 minutes. Slice the loaf. Ladle red wine balsamic sauce on serving platter. Place the meatloaf slices over the sauce. Serve at once and enjoy!!