Categories: Ground Beef, Main Dish, Meatloaf
Ingredients
- 1 tablespoon olive oil
- 1 onion , chopped
- 1 large celery rib , chopped
- 1 carrot , chopped
- 2 garlic cloves , minced
- 1 lb lean ground beef
- 1/2 lb ground veal (or can use ground beef)
- 1 cup firm Italian seasoned breadcrumbs , preferably from semolina bread
- 1/4 cup grated romano cheese
- 2 eggs
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup dried currant
- 1/4 cup chopped flat leaf parsley
- 1 tablespoon chopped fresh sage (or 1 t. dried)
- 1 tablespoon chopped fresh marjoram (or 1 t. dried)
- 1 teaspoon grated lemon peel
- Mushroom Marsala Sauce
- 2 tablespoons unsalted butter
- 6 ounces sliced mushrooms (wild or button or a combination)
- 2 tablespoons finely chopped shallots
- 1 tablespoon all-purpose flour
- 1 1/2 cups beef broth (homemade or reduced-sodium canned)
- 2 tablespoons marsala wine
- 1 tablespoon chopped fresh herb (such as tarragon, sage, or thyme)
- salt
- fresh ground pepper
Directions
-
Preheat oven to 350°.
-
In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
-
Add in the garlic and cook, stirring 1 minute.
-
In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
-
On a large piece of waxed paper, pat the meat into a 9×12 inch rectangle.
-
In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
-
Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
-
Use the waxed paper to help roll up the meat from the long side.
-
Invert the roll into a 13×9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
-
Bake 45-50 minutes or until the roll is firm and nicely browned.
-
Make the sauce while the loaf is baking.
-
In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
-
Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
-
Stir in the flour; cook, stirring 1 minute.
-
Whisk in the broth, marsala, and herbs.
-
Bring to a boil, stirring.
-
Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
-
Season to taste with salt and pepper.
-
Take the meat loaf out of the oven and let stand 10 minutes.
-
Cut into 12 slices and serve with the sauce.