I think yes, I can, because it’s my name on this thing and I felt like something meaty. The whole last hour of my day and the entirety of my bus-ride home was spent fighting the urge to chat MEAT! MEAT! MEAT! MEAT! for all the world to hear, and when I finally got here, I dove right into things, mincing shallots and sautéeing finely chopped mushrooms and garlic in butter and olive oil. Can I write about mushroomy meatloaf in May?
Again, I say yes. At the little farmer’s market I go to when I go back to the ‘burbs, there were beautiful little white mushrooms that a sign claimed came from very nearby. And I wanted them, so we’re throwing back to November here, even though it’s warmish out now and the sun periodically mentions itself from behind the clouds. Around here meatloaf is a three-day affair – one day dinner, two days lunches, and I like the long-lastingness of it. Why am I defending this? You know you want meatloaf. There are places where it’s not even really spring yet, and maybe you’re from there. Maybe you want this so bad right now.
Well, here. This one’s a little different – it’s French. Or, rather, French-ish. It starts with shallots, then mushrooms, and then garlic, some dry white wine, fresh bread crumbs, a generous dollop of dijon, enough black pepper, and fresh parsley. There’s meat in there too – I used buffalo tempered with pork, but you can use beef, and venison would be lovely. I’ll bet a bit of lamb would be exquisite.
Anyhow, I made the meatloaf, and it was very good. You can hold off until October, if you want, but I’d make this now. Let it get cold, and slice it into sandwiches, and serve them at picnics.
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1/2 minced shallot
- 3/4 lb. mushrooms, finely chopped
- 3 cloves garlic
- 1/2 tsp. salt
- 1/4 cup dry white wine
- 1/2 lb. extra-lean ground beef (or other extra-lean red meat, such as buffalo or venison)
- 1/2 lb. ground pork
- 1 tbsp. grainy dijon mustard
- 1 cup fresh bread crumbs
- 1/2 cup chopped fresh parsley
- 2 eggs
- 1 tsp. black pepper
- 1/4 tsp. nutmeg
In a large pan over medium heat, sauté shallot in olive oil and butter until translucent. Add mushrooms, stir to coat, and allow to cook for five minutes, until liquid begins to drain from mushrooms. Salt, add garlic, and stir. Sauté for another five to ten minutes, until pan is dry and mushrooms have begun to caramelize, achieving a golden hue.
Preheat your oven to 350°F.
In a large bowl, combine meats, mushroom mixture, bread crumbs, eggs, mustard, parsley, pepper, and nutmeg. Squish everything together with your hands until pretty well combined. It’s okay if the meats are not thoroughly blended – it’s more interesting if they’re not, actually.
Press mixture into a greased 9″x5″ loaf pan. Bake for 45 minutes.
To make up for the photos, and because I’ve been good lately, here’s a sleepy photo of the cat.