This recipe is a bit of a break from my normal approach. I tried to task myself with coming up with a meatloaf that I felt was appropriate to serve at a nice dinner party. I don’t know if I accomplished it, it still is a meatloaf after all… but I did dress the girl up a bit. It is also a bit more complicated (okay not complicated, again it is just a meatloaf, but rather more involved) than my average fair. I do have to say I think it came out pretty good.
2 TBS tarragon (Okay, I used tarragon but I really wanted to use marjoram but I was out of it.)
1 tsp of Fines Herbs (omit if you don’t have)
1 TBS salt
1TBS minced garlic
½ tsp Pepper
2 lbs ground beef
1 lb ground pork
8 slices of bread that have been soaked in milk (about ¼ c milk)
Mix together and set aside
2 packages of mixed mushrooms (or portabella or whatever you like. ) shopped
4 shallots chopped
4 TBS butter
2 TBS Olive Oil
6 oz (two shot glasses worth) of dry sherry
Salt and pepper to taste
Melt butter and add oil. Sautee shallots for 3 minutes add chopped mushrooms, sherry, and salt and pepper and sauté for another 3 minutes. Set aside
This is very much like a Marsala sauce and would have been if I had marsala so feel free to substitute.
3 TBS butter
3 TBS flour
1 C beef stock
2 c. dry sherry
Pinch of tarragon
2 TBS cream
Melt butter and add flour to form paste. Slowly add stock while whisking. Add sherry one cup at a time. Add tarragon and cook on high heat until sauce has thickened some. Add cream. Set aside.
In a large baking dish line bottom with ½ of the meat mixture. Bring the meat up the sides of the pan (you are essentially making a stuffed meatloaf ) forming a shallow cup of sorts. Put the mushroom mixture in the center and spread 1/3 of the sauce on top. Cover with remaining meat. Cover meat with 1/3 of sauce and bake at 350 for 40 minutes. Heat the remaining sauce right before serving. Once you have the slice of meatloaf on the plate, over each serving spoon a little more sauce…enjoy.
If you don’t love mushrooms try making a bread stuffing with apples or pears, I think that would be really good as well.