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Wild Mushroom Meat Loaf

Posted 05/05/09 by ChefSnowball
Not yet rated
Views: 178
Venues: Meats
Produce & All Things Green
Categories: Meats
Sub Categories: Beef
Keywords: meat loaf, mushrooms
Servings: 10

3 oz. dried wild mushrooms (preferably morels)
1 cup red wine
1 tablespoon olive oil
2 carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, minced
2 lbs. ground beef (preferably 15% fat)
1 lb. ground pork
1 lb. ground veal
2 teaspoons fresh thyme
1 teaspoon minced fresh rosemary
2 eggs
1 cup cracker crumbs
1 tablespoon salt
Freshly ground black pepper


Simmer mushrooms and red wine in small saucepan over low heat until mushrooms soften, 15-20 minutes. When cool enough to handle, chop and set aside.

Heat oil in medium sauté pan over high heat. When oil is very hot, add carrots. Cook, without stirring, 2-3 minutes, until carrots begin to darken. Toss and stir to prevent sticking. Cool another 2-3 minutes. Reduce heat to medium. Add celery. Stir and cook another 2-3 minutes. Add onion. Stir and cook another 2-3 minutes. Add garlic, stir, and remove from heat.

In large mixing bowl, thoroughly mix beef, pork, and veal, squeezing between fingers to make sure no chunks of meat remain. Add cooked vegetables, chopped morels, thyme, and rosemary. Stir well to combine. Add eggs. Mix lightly, but thoroughly, by hand. Sprinkle in cracker crumbs. Mix by hand until all crumbs are absorbed. Add salt & pepper to taste.

Form into rough loaf shape in shallow baking pan. Bake at 350 until outside is browned and interior temperature reaches 150, about 1½ hours. Remove from baking pan to platter. Slice and serve.

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