' Italian Meatloaf with Pasaeli House red blend - Vino Mas
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Italian Meatloaf with Mushrooms

INGREDIENTS:
  • 2 pounds ground chuck
  • 4-5 slices stale white bread turned into breadcrumbs, (or 1 cup store bought)
  • 1 Tsp. Italian Blend seasoning
  • 2 cloves garlic grated
  • 2 large eggs beaten
  • 1 cup parmesan cheese grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
Remaining ingredients for sauce and topping
  • 1/2 cup dry red wine
  • 1 28-ounce can plum or stewed tomatoes (hand crushed or blender pulsed)
  • 1 pound mushrooms sliced
  • 1 large onion sliced
  • 1/4 cup olive oil divided
  • 1 teaspoon kosher salt divided


DIRECTIONS:

STEP 1: Preheat oven to 400 degrees and set the rack to the middle level.
STEP 2: Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9 x 5 inch wide loaf and place in a large baking dish.
STEP 3: Pour the dry red wine over the meatloaf and add the plum tomatoes to the baking dish. Season the tomatoes with a 1/2 teaspoon of kosher salt and mix together to distribute. Bake for 50-60 minutes or until meatloaf reaches 160 degrees inserted into the deepest part of the loaf.
STEP 4: 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 and onions. Cook 5-7 minutes or until well browned, season with salt, then remove the meatloaf from the oven and add to the sauce. Return the meatloaf to the oven to finish cooking.
STEP 5: Once the meatloaf has achieved the 160 degrees 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. 

Recipe adapted from James Delmage of Sip&Feast
Paired with Pasaeli red blend

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