Meat Loaf Bolognese

5 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
55 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: 1 slice meat loaf and about 2 tablespoons sauce)
By Mary Drennen
March 2012
RECIPE BY Cooking Light

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.

Ingredients

  • Meat loaf:
  • 1 ounce French bread, torn
  • Cooking spray
  • 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
  • Mushroom sauce:
  • 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

Nutritional Information

  • Calories 251
  • Fat 13.2g
  • Satfat 5.9g
  • Monofat 4g
  • Polyfat 0.8g
  • Protein 20g
  • Carbohydrate 10.5g
  • Fiber 0.8g
  • Cholesterol 100mg
  • Iron 1.6mg
  • Sodium 597mg
  • Calcium 47mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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Ratings & Reviews

carolfitz's Review

emanymton03
March 08, 2013
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.

StephMerrifield's Review

StephMerrifield
August 28, 2012
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)

MargaretK's Review

MargaretK
February 20, 2012
Really tasty and juicy. I cooked this exactly to the recipe and my husband and I loved it. The mushroom gravy on top is an excellent touch.

emanymton03's Review

carolfitz
September 25, 2013
N/A