The mushroom and red wine in this recipe elevates this meatloaf into The French Meatloaf.  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.

The French Meatloaf

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Course: Dinner
Cuisine: French
Keyword: Comfort food, Cooked from Scratch, Easypeasy for One, Oven Baked, Sunday Dinner, Two-for-Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : 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.

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 tbsp thyme crushed
  • 1/4 cup red wine
  • kosher salt and freshly ground black pepper
  • 1/2 cup dry bread crumbs
  • 3-4 tbsp tomato sauce

Topping (optional)

  • 2 tbsp brown sugar
  • 2 tbsp yellow mustard
  • 1/2 cup ketchup
  • vegetable oil cooking spray

Instructions

Gather all ingredients before starting recipe.

  • Pre heat oven to Convection Oven350 °F
  • Grease loaf pan or spray with vegetable spray.

Topping

  • Combine 2 tbsp brown sugar, 2 tbsp yellow mustard, and 1/2 cup ketchup in a small bowl and reserve until ready to use.

Meat Loaf

  • Combine 1/2 cup dry bread crumbs and 3-4 tbsp tomato sauce and set aside.
  • Melt 1 tbsp unsalted butter in a small skillet over medium high heat.
  • Either place 1/2 small onion and 8 mushrooms (chopped fine) 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 1 tbsp thyme and stir to combine. Then add 1/4 cup red wine. Cook until the wine has reduced by half, then remove from heat and set aside and cool to room temperature.
  • Combine 1 lb ground pork or one pound of mixed veal pork and beef with the cooled mushroom mixture, add 1 egg and the reserved bread crumb mixture. Add kosher salt and freshly ground black pepper 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.
  • Bake in pre heated oven for 1 hour.

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