1/2 cup dried porcini mushrooms (about 1/2 ounce), chopped
1/4 cup dry red wine
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1/8 teaspoon dried rosemary, crushed
1 large garlic clove, minced
1 1/2 tablespoons Dijon mustard
1/2 teaspoon pepper
3/4 cup fresh whole-wheat breadcrumbs
1 1/2 pounds lean ground veal
Vegetable cooking spray
How to Make It
Preheat oven to 375°. Combine first 8 ingredients in a small saucepan; bring to a boil. Cook 8 minutes or until reduced to 1 cup. Combine mushroom mixture, mustard, and pepper in a large bowl; stir well. Stir in breadcrumbs; let cool slightly.
Crumble veal over mushroom mixture; stir just until blended. Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 375° for 50 minutes or until meat loaf registers 160°. Let loaf stand in pan 10 minutes.
Remove meat loaf from pan; cut loaf into 12 slices.
Note: Ground turkey or chicken can be substituted for ground veal.
Sandwich suggestion: Serve leftover meat loaf slices on kaiser rolls with herbed mayonnaise and lettuce.
I loved the flavor of this recipe. The mushrooms add woodsiness and depth and the red wine provides a touch of complexity. Verdict? Delicious.
I made the recipe twice. Once as a meatloaf and once as burger patties. I didn't have fresh whole wheat breadcrumbs eaither time, so I used a half cup of dried Italian breadcrumbs without a problem. I prefered the burgers as I was able to sear the surface and thus they had a lovely and tasty crust. The meatloaf, while tasty was a bit too wet and didn't hold together like the burgers. However, this may have been a result of the different breadcrumbs. Also, when I made the burgers, I forgot to chop the mushrooms and my family actually preferred them this way.
Bottom line: This recipe is a KEEPER! Delicious enough for a special occasion but easy enough for work-nights.