It’s been a while since I made a meatloaf (long overdue in my book). I ended up making a variation that I call “meat rolls,” which are smaller, breaded and braised on top of the stove. The amount of mushrooms the recipe calls for may seem huge, but necessary. Don’t worry, they cook down, and the resulting sauce is fantastic!. Another thing, the nutmeg in the meat mixture adds a ton of “depth of flavor” in European meat dishes, so I’m always trying to figure out how to incorporate into mine. This is a great Sunday afternoon or evening dish — hope you’ll try it!
2 slices of bread (crusts removed), torn into pieces
3/4 cup milk
4 oz shiitake mushrooms, cleaned, stems removed and caps thinly sliced
1 lb cremini (baby bella) mushrooms, cleaned, stems removed and caps thinly sliced
1 lb white button mushrooms, cleaned, stems removed and caps thinly sliced
5 Tbsp olive oil, divided
1 small onion, finely diced
3 1/2 tsp salt, divided
1 tsp ground black pepper, divided
1 lb lean ground beef
1/2 lb lean ground pork
2 Tbsp chopped parsley, plus extra for garnish
2 eggs, lightly beaten
1 cup grated parmesan cheese
1/4 (rounded) tsp ground nutmeg
1 cup pain, dry bread crumbs
3 Tbsp butter
3/4 cups white wine
1/2 cup heavy cream
Soak bread in milk in a small bowl, then squeeze out all of the milk. Set aside.
Heat 3 Tbsp of the olive oil in a large skillet over medium-high heat. Stir in the onion and cook 5 minutes, or until light brown. Add the mushrooms, 2 tsp of the salt, 1/2 tsp of the black pepper. Cook 20 minutes, turning and stirring the mushrooms until they are soft and have released their water. Remove from heat, cover and set aside.
In a large bowl, combine the soaked bread, meat, parsley, eggs, cheese, nutmeg, 1 1/2 tsp salt and 1/2 tsp black pepper. Use your hands to ensure that the ingredients are mixed well. Add some bread crumbs if mixture seems too loose.
Divide meat mixture in half. Roll each half into a cylinder that is about 4 inches in diameter. Place bread crumbs in a shallow pan. Gently coat each meat roll (abundantly) in bread crumbs.
Heat 2 Tbsp olive oil and the 3 Tbsp butter in a large pan over medium-high heat. Once the foam from the butter has subsided, gently add the breaded meat rolls. Brown on all sides, about 4 minutes. Add wine to the pan and cook about 2 minutes, until the wine is reduced considerably. Cover pan, reduce heat to low and simmer gently for 1 1/2 hours, turning the rolls from time to time. Add mushroom mixture and cook, covered, another 15 minutes. Uncover, stir in the cream and cook an additional 12 minutes. Remove meat rolls and slice into 1-inch pieces. To serve, place a few slices of meat on each plate, spoon the mushroom sauce over each serving and garnish with parsley. Service with a starch and green vegetable.