Photo: Oxmoor House 
Hands-on Time
30 Mins
Total Time
1 Hour 50 Mins
Serves 8 (serving size: 1 slice)

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

Step 1

Preheat the oven to 425°.

Step 2


Step 3

Combine the first 6 ingredients (through mustard) in a small saucepan.

Step 4

Bring to a simmer over medium-high heat; reduce the heat to low and simmer 20 minutes.

Step 5

Now increase the heat to medium and boil 18 minutes, or until the mixture thickens into a glaze.

Step 6

Remove from the heat and set aside.

Step 7


Step 8

Heat a skillet over medium heat. Add the olive oil and swirl to coat.

Step 9

Add the onions, the mushrooms, the pancetta, and the garlic. Sauté for 5 minutes, stirring frequently.

Step 10

Remove from heat and cool to room temperature.

Step 11

Combine the remaining ingredients for the meat loaf (except the cooking spray) in a large mixing bowl.

Step 12

Fold evenly, but gently, until just combined.

Step 13

Add the cool mushroom mixture.

Step 14


Step 15

Coat a roasting pan with cooking spray. Form a meat loaf about 3 inches tall by 4 inches wide on the pan.

Step 16

Bake the meat loaf at 425° for 25 minutes, or until the internal temperature reaches 140°.

Step 17

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.

Step 18

Bake an additional 7 minutes or until the internal temperature reaches 155°.

Step 19

Remove the lacquered meat loaf from the oven, and let it rest for 10 minutes.

Step 20

Slice and serve.

Cooking Light Mad Delicious

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