Tuscan Stove-Top Meatloaf with Mushroom Sauce Recipe

Tuscan meatloaf with mushroom sauce served with garlic mashed potatoes

I was intrigued by the word Tuscan when I found this recipe at Simply Recipes, and when I discovered that you cook it on the stove, I was hooked. Even though this summer has been remarkably cool, leaving the oven off from June-August is my goal this year. And did I mention a mushroom sauce? Yeah, I was hooked — so I made this simple but tasty meatloaf on the stove-top (paired with garlic mashed potatoes and steamed asparagus), and the taste was impressive — super delicious comfort food that was perfect for a cool rainy summer day, but would work well in fall, winter or spring too. The mushroom sauce, with a bit of tomato taste, is simple but rich, really tasty.

I made a few changes to Simply Recipe’s version, most notably using olive oil instead of vegetable oil, and fresh white mushrooms instead of dried, and (accidently) using a whole egg instead of just an egg yolk.

Although it seems like there’s a lot of steps, it’s really easy to make, and I did it in 3 main stages: first I started the sauce, then I made the meat loaf, and then I put them all together.

• Olive Oil - 5 Tblsp., separated
• Mushrooms - 8 oz fresh white (1 pint container), sliced  (any kind of mushrooms will probably work)
• Beef stock - 2 cups
• Milk - 1 Tblsp.
• Wheat Bread - 1 2-inch square, crust removed (white bread is fine too)
• Ground Beef - 1 lb., lean
• Onion - 1 Tblsp, chopped small
• Salt - 1 tsp.
• Pepper - 1/2 tsp.
• Prosciutto (or unsmoked ham) - 2 Tblsp., 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 Tblsp.
• White wine - 1/3 cup, dry (such as pinot grigio)

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.
2. In a medium bowl and add the beef stock and tomato paste. Whisk well and add the cooked mushrooms. Set aside.
3. In a large bowl, combine the milk and bread and mash until the bread is mushy.
4. Add the meat, breaking it up as up you add it, and add the onion, salt, pepper, prosciutto, cheese, garlic and egg. You can use just the yolk, but I hate to throw away food, so if you have no other use for it, using the whole egg works fine.
5. Use your hands to blend thoroughly. It will be a bit wet from the egg; continue to mix until the egg is entirely blended in and it doesn’t seem too wet.
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 out 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.
9. Place the loaf carefully into the pan and brown on all sides, about 3 minutes or so per side. Be careful, and don’t roll it over too soon. You don’t want your loaf to come apart; it may be helpful to use a spatula and a large spoon to roll it. Your loaf may begin asserting its personlity at this point. Mine was a bit stubborn and petulant at first until it understood that I was only trying to help it become a beautiful delicious meatloaf.
10. Once you and your loaf have come to an understanding, and it is browned on all sides, you can reward the loaf with the wine, boiling it over medium heat. The loaf will be much more cooperative after this. Reward yourself with some wine too, but in a glass, chilled.
11. Roll the loaf once or twice as it enjoys its wine bath, and when the wine is reduced by half, lower the heat to medium low and add the mushroom sauce mixture.
12. 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, and to let him know you still care. The smell will be super delicious. You have a happy loaf.
13. When done, carefully remove the loaf from the pan onto a cutting board. Let it cool for a few minutes, and adjust to the real world.
14. If the sauce seems too thin, continue simmering it as the loaf adjusts.
15. After a few minutes, slice the loaf at a slant, making slices about 1/2 inch thick.
16. Serve slices covered in sauce.

Tags: beef, Italian, Summer, Tuscan