Farro and Mushroom Meat Loaf
While writing this book, I had a sudden craving for farro and mushrooms. I had just experienced success with the Chicken-Pecan Meatballs recipe, so I wanted to create another texturally similar dish. And that "NeutralQue" needed another use, and--oh, cool--a mostarda-like direction would work perfectly with a farro and mushroom meat loaf. And that's how a food craving became a recipe.
How to Make It
Preheat the oven to 425°.
MAKE THE SAUCE
Combine the first 6 ingredients (through mustard) in a small saucepan.
Bring to a simmer over medium-high heat; reduce the heat to low and simmer 20 minutes.
Now increase the heat to medium and boil 18 minutes, or until the mixture thickens into a glaze.
Remove from the heat and set aside.
MAKE THE MEAT LOAF MIXTURE
Heat a skillet over medium heat. Add the olive oil and swirl to coat.
Add the onions, the mushrooms, the pancetta, and the garlic. Sauté for 5 minutes, stirring frequently.
Remove from heat and cool to room temperature.
Combine the remaining ingredients for the meat loaf (except the cooking spray) in a large mixing bowl.
Fold evenly, but gently, until just combined.
Add the cool mushroom mixture.
BAKE!
Coat a roasting pan with cooking spray. Form a meat loaf about 3 inches tall by 4 inches wide on the pan.
Bake the meat loaf at 425° for 25 minutes, or until the internal temperature reaches 140°.
During the final minutes of roasting, baste the meat loaf with about 1/4 cup of the sauce. Reserve the remaining sauce for service. Pour the glaze over the meat loaf.
Bake an additional 7 minutes or until the internal temperature reaches 155°.
Remove the lacquered meat loaf from the oven, and let it rest for 10 minutes.
Slice and serve.
Cooking Light Mad Delicious
