The mushroom and red wine in this recipe elevates this meatloaf into The French Meat Loaf.  Ideal with mashed potatoes Cold, the meatloaf is delicious in sandwiches. I have even served it as an appetizer terrine. Just add some crunchy French bread and pickles.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
  • Course Dinner
  • Cuisine French
  • Keyword Cold Weather, Comfort food, Do-Ahead, Easypeasy for One, Oven Baked, Two-for-Recipe
Servings Prep Time Cook Time
6 people 15 minutes 60 minutes
Passive Time Total Time
1 hr and 15 min
Servings Prep Time Cook Time
6 people 15 minutes 60 minutes
Passive Time Total Time
1 hr and 15 min
Tips
I have made this using 100% pork as well as a pork and ground beef, even from a mix of pork, veal and beef. The flavor comes from the other recipe ingredients so select whichever ground meat combination you like.
Degree of Difficulty
Easy
Ingredients
  • 1 lb ground pork or one pound of mixed veal pork and beef
  • 1 egg
  • 1 tbsp unsalted butter
  • 1/2 small onion
  • 8 mushrooms (chopped fine)
  • 1 clove garlic, grated
  • 1 tbspn thyme crushed
  • 1/4 cup red wine
  • kosher salt/black pepper
  • 1/2 cup dry bread crumbs
  • 3-4 tbspn tomato sauce
Topping (optional)
  • 2 tbspn brown sugar
  • 2 tbspn Yellow Mustard
  • 1/2 cup ketchup
  • vegetable oil cooking spray
Servings: people
Units:
Instructions
  1. Pre heat oven to 350°
  2. Gather all ingredients before starting recipe.
  3. Grease loaf pan or spray with vegetable spray.
Topping
  1. Combine topping ingredients in a small bowl and reserve until ready to use.
Meat Loaf
  1. Combine bread crumbs and tomato sauce and set aside.
  2. Melt 1 tablespoon of butter in a small skillet over medium high heat.
  3. Either place mushrooms and onions in a food processor and pulse until coarsely chopped, or finely dice the onion and mushrooms.
  4. Sauté mushrooms and onions until soft, about 8 -10 minutes on medium high. The mushrooms will let out a fair amount of water so the combination must be cooked until the water is mostly reduced and the mushrooms start to brown.
  5. Once the mushroom/onion mixture has reduced, grate one clove of garlic into mixture, add thyme and stir to combine. Then add about 1/4 cup of red wine. Cook until the wine has reduced by half, then remove from heat and set aside and cool to room temperature.
  6. Combine ground meat with the cooled mushroom mixture, 1 egg and the reserved bread crumb mixture. Add salt and pepper to taste, and using kneading motion, combine well, but do not over work. The mixture should be well combined but still light.
  7. Turn mixture into loaf pan and, if using, spread topping on the top.
  8. Bake in pre heated oven for 1 hour

Pin It on Pinterest