The Chef Upstairs

 

Sausage Meatloaf with Mushrooms Sherry and Parmigiano

Serves 8; Prep Time - 30 minutes; Cooking Time - 1 hour

Download Printable Recipe

Ingredients

  • 2 Tbs. plus 1 tsp. canola or olive oil
  • 1 medium yellow onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1 cup small-diced fresh cremini or button mushrooms
  • ¾  cup dry sherry
  • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  • 1 cup whole milk
  • 2/3 lb. bulk sweet  Italian sausage
  • 2/3 lb. ground turkey or veal
  • 2/3 lb. ground pork
  • 2 large eggs
  • ¼  cup dried mushrooms, rehydrated in 1 cup hot water and chopped (save the water for the gravy)
  • ½  cup finely grated Parmigiano-Reggiano
  • ¼  cup chopped fresh Italian parsley
  • 1 tsp dry thyme
  • 1 Tbs. Worcestershire sauce
  • Kosher Salt
  • Freshly ground black pepper
  • ¼ cup tomato passata or puree

Directions

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.

Add the dry sherry, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.

In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion, mushroom mixture.

Position a rack in the center of the oven and heat the oven to 375°F.

Add the pork, veal, sausage and eggs to the onion mixture. Scatter the rehydrated mushrooms,  Parmigiano, parsley and thyme over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.

Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the tomato passata over the top and lightly down the sides of the meatloaf to glaze it.

Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 45 to 60 minutes.

Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices. Serve with Sherry Mushroom Gravy

Sherry Mushroom Gravy

  • 1 cup lower-salt beef or chicken stock; more as needed
  • 2 Tbs. extra-virgin olive oil
  • 2 slices center-cut bacon, minced
  • 6 oz. cremini (baby bella) or white mushrooms, cleaned and sliced about 1/8 inch thick (2 packed cups)
  • 1/2 cup minced yellow onion
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. dry sherry
  • 3 Tbs. all-purpose flour

Combine the stock with 1 cup of the reserved mushroom water. Heat the oil in a 12-inch skillet over medium-high heat. Add the bacon and cook, stirring to break apart the pieces, until just starting to crisp, 1 to 2 minutes. Add the mushrooms, onion, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until the mushrooms have cooked through and start to brown on the bottom of the pan, 5 to 8 minutes.

Add the sherry and stir to release the browned bits from the bottom of the pan, about 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds.
Whisk in half of the cool stock mixture and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the gravy to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 5 to 10 minutes.

Season to taste with salt and pepper and thin with water or broth if necessary. Transfer to a small saucepan, cover, and keep warm. Reheat the gravy if necessary before serving.


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