Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce » Foodom

Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

$92.08 Cooking Fee
Serving Size: 4 ounce
Recipe by:
Javier Vidaurreta
This recipe takes everyday comfort food to a whole new level! Rich and delicious this meatloaf is worthy of a special occasion. Please note, wine can only be purchased by the customer.
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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8 people


  • Oven on at 500F (fan on), cube butter and freeze
  • Use 1 strip of bacon to render the fat slowly, save this strip (crumbled) for garnish
  • In bacon fat, saute onions 2 min then add chopped bacon
  • Add carrot, celery and garlic, saute 3-4 min
  • Add mushrooms, saute 1 min
  • Add spices + parsley stems + salt, saute 3min
  • Add wine + beef stock reduce, until almost dry, but still moist
  • Flame off, add breadcrumbs
  • Save this pan, do not wash yet!


  • Place beef and pork sausage in the mixer bowl, slow mix 10 secs
  • Add egg, salt and thyme, slow mix 10 secs
  • Add pan mixture and Parmesan cheese, slow mix 30 secs
  • Cook a little piece to taste for salt, adjust seasoning
  • Always slow mix never more than 10 secs at a time.


  • Fill loaf pan with meat slowly, in layers, to avoid bubbles
  • Cover well with aluminum foil
  • Flip upside down onto a deep baking dish. Into oven for 12 minutes (500F)
  • Reduce oven temp to 350F, set timer for 20 minutes
  • Remove mold but leave meatloaf on aluminum/dish
  • Check for internal temp of 140F
  • When reached 140F, broil on HI for 4 minutes
  • Meatloaf is ready!


  • Heat the original saute pan, drizzle oil. Carefully spoon fat from the roasting juices in the pan into the sautee pan and add to the pan.
  • Sautee mushrooms then add shallots saute for 3 minutes while tossing and season
  • Once shallots are transparent add red wine, reduce to 1/4 original volume
  • Add beef stock, boil, simmer 4 min
  • Lower heat, taste and adjust seasoning
  • Add one cube of frozen butter to the pan at a time until all cubes are melted, taste for seasoning as you go!

To Serve

  • Cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon

Cook Times

Active Prep20
Hands-On Cook20
Hands-Off Cook45
Total Time1 hour 25 minutes
Recipe Serving Size8 people



  • 8 ounce bacon apple wood smoked preferred, chopped, reserve one strip
  • 1 ½ cup onion minced
  • 2 pound ground beef 80 % lean preferred
  • 8 ounce bratwurst raw links, if mixing by hand remove casings
  • 1 cup Maitake mushroom mince, sub baby bella mushrooms if not in season
  • 1 cup celery minced
  • 1 cup carrot minced
  • 3 clove garlic smashed and chopped
  • 3 ounce red wine
  • 6 ounce beef stock
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ cup bread crumbs
  • 1 egg
  • ¼ cup parmesan cheese grated
  • 3 tablespoon Kosher salt
  • 1 bunch fresh parsley 3 tablespoon finely diced stems, leaves chopped for garnish
  • 2 tablespoon fresh thyme

For the Red Wine Sauce

  • 4 ounce roasting juices see instructions below
  • 1 cup shallot
  • 2 cup maitake mushroom diced or sub baby bella mushrooms
  • 6 ounce red wine Note: wine can only be purchased by customer. Preferably Zinfandel, Merlot, or Cabernet.
  • 1 ½ cup beef stock
  • 2 ½ tablespoon Kosher salt
  • 1 tablespoon ground black pepper
  • 10 ounce butter unsalted, ½ inch cube, frozen

Cooking Tools Required

8x5 inch Loaf Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Roasting Pan, Saute pan, Stand Mixer
Reheating/Serving Instructions

To serve, cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon.

Reheat in microwave on medium power until heated through.


Calories: 885kcal | Carbohydrates: 19g | Protein: 34g | Fat: 72g | Saturated Fat: 34g | Cholesterol: 218mg | Sodium: 5762mg | Potassium: 1000mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3911IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 5mg

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