1 hour 25 minutes
Sip & Feast
Italian meatloaf with mushrooms and onions is an ultra-comforting, easy to make meal that everyone will love.
1 pound - Ground beef
1 pound - Ground Pork
4-5 slices of stale White Bread (I used Bread Crumbs)
1/4 Cup Parsley - minced
2 Large Eggs - beaten
1 Cup Parmesan Cheese - grated
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
1/2 Cup Milk
1/2 cup Dry Red Wine
1 Jar of Marina's Tomato Sauce
1 pound Mushrooms - sliced
1 large Onion - sliced
1/4 cup Olive Oil - divided
1 teaspoon Kosher Salt - divided
Remaining Ingredients for Sauce and Topping
Preheat oven to 400 F and set the rack to the middle level.
Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9 inch long by 5 inch wide loaf and place in a baking dish.
Pour the dry red wine over the meatloaf and add the tomato sauce to the baking dish. Season with 1/2 teaspoon of kosher salt and mix together to distribute. Bake for 50-60 minutes or until meatloaf reaches 160Fa with an instant-read thermometer inserted into the deepest part of the loaf.
After placing the meatloaf in the oven, heat a large pan to medium heat. Once hot add the 2 tablespoons of olive oil and then the mushrooms. Cook the mushrooms until well browned, season with salt, then move to a plate.
Using the same pan, turn the heat down to medium-low, add the remaining olive oil and onions to the pan. Cook the onions for 5-7 minutes until soft and translucent and season with a touch of salt. Remove the meatloaf from the oven and add the mushrooms and onions to the sauce. Return the meatloaf to the oven to finish cooking.
Once the meatloaf has achieved the 160F internal temp, remove it from the oven and wait 15 minutes before cutting so that the meatloaf stays together. Serve with the mushroom and onion sauce and grated cheese on the side. ENJOY!
* Pulse stale bread in a food processer to make breadcrumbs or crush in a Ziploc bag with a rolling pin. Store-bought breadcrumbs (1 cup) can also be used.
* If the meatloaf mix is too wet, just add a bit more breadcrumbs to the mix.
* Make sure to let the meatloaf sit for at least 15 minutes before cutting into it so that it stays together.
* Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer. Reheat in the over at 350F until warm or in the microwave.