Tuscan Meatloaf With Mushroom Sauce Food

TUSCAN MEATLOAF

Steps:

• Preheat oven to 375°F/190°C.
• In a large bowl combine all the ingredients for the meatloaf. Mix well.
• Spray a 12x4x4 inch loaf pan with non-stick cooking spray.
• Transfer meat mixture to the greased loaf pan, pressing the meat firmly into the pan.
• Brush top of meatloaf with olive oil.
• Place pan onto a baking tray to catch any drippings. Bake in the center rack of oven, uncovered, for 60 to 80 minutes, until internal temperature is 160°F.
• Remove from oven. Carefully drain excess fat and moisture from around the meatloaf.
• Allow meatloaf to rest in pan for 5 minutes to set.
• In the meantime, bring tomato sauce to a simmer over medium heat. Reduce heat to low and keep warm.
• Transfer meatloaf onto a serving platter. Cut into 1 inch thick slices. Serve with warmed tomato sauce.

TUSCAN MEATLOAF WITH MUSHROOM SAUCE

Steps:

• In a bowl, break up the 1 lb of beef with a fork.
• In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
• Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
• Mix in the lightly beaten egg.
• Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
• Roll the loaf in the bread crumbs until evenly coated.
• Chop the mushrooms roughly and set aside.
• Whisk 1 T dry white wine in the tomato paste and set aside.
• Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
• Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
• Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
• Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
• Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
• Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
• Cut into slanted slices about 3/8 of an inch thick.
• If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
• YUM.

MEATLOAVES WITH MUSHROOM SAUCE

Steps:

• Meatloaves:.
• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine beef,mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined.
• Form into two loaves, 7 x 5-inches each.
• Place loaves in a shallow baking pan with rack.
• Bake for 45 minutes.
• Mushroom Sauce:.
• In a small bowl, combine milk and cornstarch; set aside.
• In a large skillet, melt butter over high heat. Add mushrooms and onion.
• Cook and stir over moderate heat until mushrooms are golden, about 10 minutes.
• Stir in beef broth and 1/2 cup water; bring to a boil.
• Stir cornstarch mixture into mushroom mixture in skillet.
• Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

QUICK MUSHROOM SAUCE FOR MEATLOAF

Steps:

• In medium skillet, heat mushrooms in oil.
• Stir in flour.
• Cook over low heat stirring until mixture is bubbly.
• Remove from heat.
• Add enough water to reserved mushroom liquid to measure 1 cup.
• Stir into mushroom mixture with bouillon cube.
• Heat to boiling; stirring constantly.
• Boil and stir 1 minute.
• Stir in kitchen bouquet.