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.
1 ounce French bread, torn
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
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
Good meat loaf & sauce. Made to recipe, prepping pancetta mixture in the morning with final assembly in the evening. We cooked the carrots til they were tender (longer than called-for), otherwise made to recipe and baked free-form rather than in a tin. For the mushroom sauce, we deglazed the pan with a couple glugs of wine, otherwise followed directions. Nice change-up but the sauce really doesn't carry forward the bolognese theme, do you think? Served with riced potatoes & carrot, roasted brussels sprouts and more of the wine used in cooking.
Truly outstanding and better than meatloaf. We followed instructions exactly with two minor changes- no veal, more of other two and 1/8 cup of red wine with sauce as well. I don't think either of these changes made big impact- this is just a great recipe as is! Sauce is good but meatloaf was good without it too (we served our sauce on the side)