Directions:
- In a large glass measuring cup, soak the porcini in the boiling water until softened, about 20 minutes. Drain the porcini, reserving the soaking liquid. Rinse them briefly, pat dry and finely chop. Let the porcini soaking liquid settle, then pour it into a medium bowl, leaving the grit behind.
- Preheat the oven to 350°. In a medium skillet, melt 2 tablespoons of the butter. Add the onion and cook over moderately high heat, stirring, until translucent, about 5 minutes. Add the garlic, chopped porcini and 2 tablespoons of the reserved porcini soaking liquid and cook over moderately low heat for about 5 minutes. Stir in the rosemary, thyme and sage and scrape the mixture into a large bowl; let cool.
- Soak the bread in the remaining porcini liquid until evenly moistened, then squeeze dry and tear into small pieces. Reserve the porcini liquid for the gravy. Add the soaked bread to the large bowl, along with the ground beef, veal and pork and the ham and eggs. Season with 1 tablespoon of kosher salt and 1 teaspoon of black pepper. Knead the mixture with your hands until combined. Transfer the meat to a large enameled cast-iron baking dish or a small flameproof roasting pan and pat it firmly into a 10-by-6-inch oval loaf.
- In a bowl, mix the mayonnaise with the mustard and cayenne and brush it over the meat loaf. Bake for 1 1/2 hours, or until browned and firm to the touch. Using 2 large spatulas, transfer to a cutting board, cover loosely with foil and keep warm. Set aside the baking dish.
- Meanwhile, melt the remaining 1 tablespoon of butter in a medium skillet. Add the shiitake mushrooms and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the shallot and cook until translucent, about 3 minutes. Add the chicken stock and porcini soaking liquid and simmer over moderate heat until reduced by half, 8 to 10 minutes.
- Place the meat-loaf baking dish over moderately high heat and stir occasionally until the drippings start to brown, about 3 minutes. Add the wine and cook, scraping up any browned bits, until reduced by half, about 3 to 4 minutes. Strain the contents of the baking dish into the skillet, whisk in the flour mixture and boil until thickened, about 2 minutes. Season the gravy with salt and pepper. Cut the meat loaf into thick slices and pass the mushroom gravy at the table.
- Make Ahead: The meat loaf and gravy can be kept refrigerated separately for up to 2 days.
- Wine Recommendation: An intense, peppery and full-bodied Petite Syrah would pair extremely well with this earthy, herb-filled meat loaf. Look for the 1997 Foppiano Petite Syrah from California or the 1996 Stags' Leap Winery Petite Syrah.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 725.56 Kcal (3038 kJ) | ||
| Calories from fat | 521.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.93g | 89% | |
|---|---|---|---|
| Cholesterol | 208.53mg | 70% | |
| Sodium | 269.86mg | 11% | |
| Potassium | 774.72mg | 16% | |
| Total Carbs | 13.9g | 5% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 34.62g | 69% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 202.04 Kcal (846 kJ) | ||
| Calories from fat | 145.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.13g | 89% | |
|---|---|---|---|
| Cholesterol | 58.07mg | 70% | |
| Sodium | 75.15mg | 11% | |
| Potassium | 215.73mg | 16% | |
| Total Carbs | 3.87g | 5% | |
| Sugars | 0.94g | 13% | |
| Dietary Fiber | 0.66g | 9% | |
| Protein | 9.64g | 69% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.7mg | 13% | |
| Calcium | 16.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Jo's Chicken Liver Pate
Chicken livers, rinsed and trimmed, Milk, Unsalted butter and 9 more.. -
Creamy Mushroom Soup
Dried morel, Dried porcini mushrooms and 10 more.. -
Porcini Mushroom Sauce
Dried porcini mushrooms, Warm water, Olive oil and 9 more.. -
Scallion Wild Rice Crepes with Mushroom Filling and Red Pepper Sauce
Water, Wild rice (5 oz), Salt, Whole milk, Eggs and 19 more.. -
Scallion Wild Rice Crepes, Mushroom Filled W/ Red Pepper Sauce
Water, Wild rice (uncooked , about 5 oz), Salt, Whole milk and 20 more.. -
wild mushroom ragout
Dried porcini mushrooms, Water, Olive oil, Onion, chopped and 10 more.. -
Mini Meatball Heroes by Giada
Onion, grated, Fresh parsley, chopped, Egg, Ketchup and 13 more.. -
German Meat Cakes
Ground beef, Ground veal and 8 more.. -
Company's Coming Turkey
Butter, softened, divided, Garlic cloves, minced and 14 more.. -
Do-Ahead Stuffed Shells
Dried porcini mushrooms, Warm water, Olive oil and 24 more.. -
Mushroom Stew with Spaetzle
All-purpose flour (about 1 cup), Salt, Low-fat milk, Eggs and 16 more.. -
Wild Mushroom Risotto
Dried porcini mushrooms, Water, Olive oil and 8 more.. -
Mushroom Pomponnettes
All-purpose flour and 15 more.. -
Snapper in Black Sauce
Dried porcini mushrooms, Boiling water, Olive oil and 9 more.. -
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Water, Vegetarian bouillon base and 20 more..
Also Try
-
Porcini Mushroom Meat Loaf with Mushroom Gravy
Dried porcini mushrooms (see notes ), Milk and 14 more.. -
Herbed Lamb Chops with Pomegranate Reduction
Lamb rib chops, trimmed, Black pepper, Salt and 11 more.. -
Herbed Crab Cake with Radish-and-Avocado Salad
Sour cream, Egg, lightly beaten, Soft, fresh breadcrumbs and 9 more.. -
-
-
-
Turkey Legs with Mushroom Gravy
Turkey drumsticks (12 oz each), Lemon juice, Canola oil and 13 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
