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.
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
1lbground pork or one pound of mixed vealpork and beef
8mushrooms (chopped fine)
kosher salt/black pepper
1/2cupdry bread crumbs
vegetable oil cooking spray
Pre heat oven to 350°
Gather all ingredients before starting recipe.
Grease loaf pan or spray with vegetable spray.
Combine topping ingredients in a small bowl and reserve until ready to use.
Combine bread crumbs and tomato sauce and set aside.
Melt 1 tablespoon of butter in a small skillet over medium high heat.
Either place mushrooms and onions in a food processor and pulse until coarsely chopped, or finely dice the onion and mushrooms.
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.
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.
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.
Turn mixture into loaf pan and, if using, spread topping on the top.