Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce
$8.33 Cooking Fee
Serving Size: 4 ounce
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8 people
Instructions
- 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!
MIX
- 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 either in pan or microwave to taste for salt, adjust seasoning
- Always slow mix never more than 10 secs at a time.
MOLD
- 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!
SAUCE
- 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 Prep35
Hands-On Cook20
Hands-Off Cook45
Passive0
Total Time1 hour hour 40 minutes minutes
Recipe Serving Size8 people
Ingredients
Ingredients
- 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 plain breadcrumbs
- 1 egg
- ¼ cup parmesan cheese grated
- 1 teaspoon Kosher salt
- 1 bunch Italian parsley 3 tablespoon finely diced stems, leaves chopped for garnish
- 2 tablespoon fresh thyme
For the Red Wine Sauce
- 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
- 1 teaspoon Kosher salt
- 1/2 tablespoon freshly 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 MixerReheating/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.
Nutrition
Calories: 895kcal | Carbohydrates: 20g | Protein: 34g | Fat: 73g | Saturated Fat: 34g | Trans Fat: 3g | Cholesterol: 219mg | Sodium: 1973mg | Potassium: 1060mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4370IU | Vitamin C: 19mg | Calcium: 150mg | Iron: 5mg
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