Farro and Mushroom Meat Loaf

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.