ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Meat Loaf Bolognese

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 55 mins
Total time 1 hr
Yield Serves 6 (serving size: 1 slice meat loaf and about 2 tablespoons sauce)
This dish contains many of the flavors of sauce Bolognese, the classic Italian ragù of pancetta, a mixture of ground meats, and aromatic ingredients stewed together. Round out the meal with polenta. Garnish with chopped fresh rosemary, if desired.

Ingredients

  • Meat loaf:
  • 1 ounce French bread, torn
  • Cooking spray
  • 2 ounces pancetta, chopped
  • 1/2 cup finely chopped shallots
  • 1/2 cup finely chopped carrot
  • 1 tablespoon tomato paste
  • 1/4 cup fruity red wine
  • 1/4 cup 2% reduced-fat milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1/3 pound ground sirloin
  • 1/3 pound lean ground pork
  • 1/3 pound ground veal
  • Mushroom sauce:
  • 1 tablespoon butter
  • 4 ounces finely chopped cremini mushrooms
  • 2 tablespoons minced shallots
  • 4 teaspoons all-purpose flour
  • 1 cup fat-free, lower-sodium beef broth
  • 2 tablespoons half-and-half
  • 1/4 teaspoon black pepper
  • Dash of salt

Nutrition Information

  • calories 251
  • fat 13.2 g
  • satfat 5.9 g
  • monofat 4 g
  • polyfat 0.8 g
  • protein 20 g
  • carbohydrate 10.5 g
  • fiber 0.8 g
  • cholesterol 100 mg
  • iron 1.6 mg
  • sodium 597 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Arrange breadcrumbs on a baking sheet; bake at 350° for 8 minutes.

  3. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add pancetta; sauté for 2 minutes. Add 1/2 cup shallots and carrot; sauté 8 minutes, stirring occasionally. Add tomato paste; cook 1 minute. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Remove pan from heat; cool 5 minutes. Combine the breadcrumbs, pancetta mixture, milk, and next 6 ingredients (through veal) in a large bowl; gently mix until just combined.

  4. Transfer mixture to a 9 x 5-inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 6 slices.

  5. To prepare sauce, melt butter in a medium saucepan over medium-high heat. Add cremini mushrooms and 2 tablespoons shallots; sauté for 6 minutes, stirring occasionally. Add flour, and cook for 1 minute. Add 1 cup beef broth; cook for 2 minutes, stirring frequently. Stir in half-and-half, 1/4 teaspoon black pepper, and dash of salt. Cook for 30 seconds. Serve with meat loaf.