Entrees » Meatloaf w/ Bacon, Rosemary & Red Wine Mushrooms

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Meatloaf w/ Bacon, Rosemary & Red Wine Mushrooms
Meatloaf w/ Bacon, Rosemary & Red Wine Mushrooms <p> <a href="http://web1.how2heroes.com/videos/profiles/about-michael-scelfo">Michael Scelfo</a> of <a href="http://www.russellhousecambridge.com/">Russell House Tavern</a> gives us a new take on classic meatloaf with ingredients like fresh herbs and saut&eacute;ed mushrooms &mdash; simmered in red wine.&nbsp;The secret behind this meatloaf is a mixture of eggs, cream, and bread (&quot;panade&quot;) that works as a binder, keeping the meat flavorful and moist. Like any good meatloaf, Michael tops it with ketchup before baking, just like Mom made it.&nbsp;</p> <p> &nbsp;</p>

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meat loaf, meatloaf

Michael Scelfo of Russell House Tavern gives us a new take on classic meatloaf with ingredients like fresh herbs and sautéed mushrooms — simmered in red wine. The secret behind this meatloaf is a mixture of eggs, cream, and bread ("panade") that works as a binder, keeping the meat flavorful and moist. Like any good meatloaf, Michael tops it with ketchup before baking, just like Mom made it. 

 

Serves 8

Ingredients

Bread, Cream & Egg Mixture ("Panade")

  • 1½ cups cubed bread (brioche suggested)
  • 1 egg yolk + 1 whole egg
  • 1 cup heavy cream
  • salt & pepper

For Meatloaf

  • 1 cup sliced bacon
  • 2 tbsp chopped garlic
  • 1 onion, chopped
  • 1 cup chopped mushrooms (wild mushrooms suggested)
  • 1½ cups red wine
  • 3 tbsp chopped rosemary
  • 2 tbsp chopped parsley
  • 3 tbsp chopped chives
  • 1½ lbs ground beef (80% lean suggested)
  • salt & pepper
  • ⅓ cup ketchup

Equipment

  • standard loaf pan

How-to

Mix Bread, Cream & Eggs ("Panade")

  1. Combine milk, bread and eggs to form a paste. Season with salt and pepper and set aside

Cook Bacon & Mushrooms

  1. Start bacon in a cold pan and turn to medium-high heat. Cook until fat begins to render and the bacon crisps, about 5 minutes
  2. Add garlic, onions and mushrooms and cook for 2-3 minutes, or until onions & mushrooms are soft
  3. Add red wine and simmer 3-4 minutes, or until reduced wine is evaporated
  4. Add rosemary, parsley, & chives. Toss to combine, then set aside to cool

Mix & Bake

  1. Preheat oven to 350º
  2. In a large bowl, combine the beef, cooled bacon mixture, and the panade (bread/cream paste)
  3. Season with salt & pepper and mix thoroughly
  4. Transfer to a standard loaf pan and top with ketchup, spreading evenly
  5. Cover & bake until cooked through, about an hour
  6. Allow to rest in pan until cool enough to slice
  7. Slice & serve with sides of choice (Michael suggests mashed potatoes and roasted veggies)

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