Tuscan Style Stove top Meatloaf

YES! Another post about meatloaf, but this time I’m documenting my recipe and cooking experience.  We cannot get enough of this meal.  Just to recap, it’s from Jose’s friend Judy at Easy and Tasty Food. I actually just modified Judy’s recipe a bit.  I’m admitting right now that I used a lot of Judy’s recipe almost verbatim, but I did take out all her cute comments about being friends with your meatloaf. You can read all about her triumph with this stove top meatloaf here. It’s quite funny.

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  • Olive Oil – 5 T – separated
  • Mushrooms – 8 oz fresh white (1 pint container), sliced
  • Beef stock – 2 cups
  • Milk – 1 T
  • White Bread – 1 2-inch square, crust removed, cubed
  • Ground Beef – 1 lb., lean
  • Onion – 1/2  small finely chopped
  • Salt – 1 t
  • Pepper – 1/2 t.
  • Prosciutto (or unsmoked ham, or salami) – 2 T, chopped
  • Parmesan Cheese – 1/3 cup, freshly grated
  • Garlic – 3 cloves, minced
  • Egg – 1, lightly beaten
  • Bread Crumbs – 1/2 cup, unflavored
  • Tomato Paste – 4 T – I’ve been using the tubed kind instead of a can
  • White wine – 1/3 cup, dry
  1. In the same pan you will cook the meat loaf in (a Dutch Oven or other heavy stove-top pan with high sides), saute the sliced mushrooms in 2 Tblsp of olive oil. Cook until brown, about 3-5 minutes. I learned from Julia Child that you shouldn’t crowd your mushrooms.
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  2. In a medium bowl and add the beef stock and tomato paste. Whisk well and add the cooked mushrooms. Set aside.
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  3. In a large bowl, combine the milk and bread and mash until the bread is mushy.
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  4. Add the onion, salt, pepper, prosciutto, cheese, garlic and egg and mix thoroughly. (I didn’t have the prosciutto or ham this time, so I left it out.)
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  5. Add the meat, breaking it up as up you add it, and use your hands to blend thoroughly. Mix until the egg mixture is entirely blended in.
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  6. Mold the meat mixture into a cylindrical salami shape, short enough to fit into your pan. Make sure you have at least 2 inches of “wiggle room” so you can turn the loaf over easily.
  7. Pour the bread crumbs on a plate and roll the loaf through them, covering all sides entirely with the bread crumbs.
  8. Heat the butter and 3 Tblsp. of olive oil in the same pan, medium heat, until the butter is melted. Place the loaf carefully into the pan and brown on all sides, about 3 minutes or so per side. I used a spatula and a large spoon to roll it.
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  9. Once the meatloaf is browned on all sides, you can pour the wine over it and bring it to a boil over medium heat.
  10. Roll the loaf once or twice while it cooks in the wine and when the wine is reduced by half, lower the heat to medium low and add the mushroom sauce mixture.
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  11. Mix and bring to a simmer, then cover and cook for about 30 minutes, giving your loaf a few rolls in the sauce to ensure even cooking.
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  12. When done, carefully remove the loaf from the pan onto a cutting board. Let it rest for a few minutes.
  13. Continue simmering the sauce to thicken is up.
  14. After a few minutes, slice the loaf at a slant, making slices about 1/2 inch thick and serve slices covered in sauce.
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    My brother (Jason) and Jose enjoying a yummy meatloaf dinner!

Goes well with mashed OR baked potatoes and green beans!  Those lovely yellow tomatoes are from a friend of my brother’s.  They were so delicious with a little salt and balsamic vinegar.  Please let me know what you think of the meatloaf and go visit Judy’s site and let her know too. She’s got lots of great, easy recipes there.

The blue pan is my new Rachael Ray saute pan. I can’t tell you how much I love it (aside from the cobolt blue..which does NOT match my red kitchen!). It’s a great, heavyweight deep sided pan, that CAN go in the oven,too! My old one couldn’t.  I did not pay $66 for it, I got mine for $40 on Amazon during a sale.

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2 Responses to Tuscan Style Stove top Meatloaf

  1. Val says:

    This is pretty impressive and its nice to know that those mountains of cookbooks have been of some use.

  2. gege says:

    I wasn’t busy that night…#)*($&*$^#&

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