Title: Karen's Meat Loaf with Porcini Gravy
Categories: Frugal02
Yield: 2 servings

1 Porcini Gravy; see * Note
3 tb Olive oil
3 Garlic cloves; peeled and
-crushed
1 md Yellow onion; peeled and
-minced
1 c Minced celery
1 c Peeled and minced carrots
1/2 lb Mushrooms; minced
1/2 c Chopped fresh parsley
1/2 c Dry red wine
1 c Fine bread crumbs; freshly
-ground
1 c Milk
1 1/2 lb Lean ground beef
1 lb Lean ground boneless pork
-roast
1/2 lb Mild Italian sausage
2 Eggs; beaten
2 ts Sweet paprika
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note: See the "Porcini Gravy" recipe which is included in this
collection.

Prepare the Porcini Gravy and set aside. Heat a large frying pan. Add the
oil, garlic and onion and saute. Cook for 1 minute and add the celery,
carrots, mushrooms and parsley and saute until lightly browned. Add the red
wine and simmer a few minutes until the liquid is evaporated. Set aside and
cool. Soak the bread crumbs in the milk for 10 minutes. In a large bowl mix
together the ground beef, pork and sausage with the soaked bread crumbs.
Add the cooked vegetable mixture along with the beaten eggs, paprika and
salt and pepper. Work together well with your hands until all is
incorporated. Cook a tiny portion of the mixture in a small frying pan and
taste. Adjust the salt and pepper if needed. Pack the meat mixture into two
non-stick loaf pans and cover with parchment paper and foil. Bake in a
preheated 350 degree oven for 30 minutes. Reduce the oven temperature to
300 degrees and bake for an additional 30 minutes. Remove from the oven and
allow to stand for 10 minutes. Serve with the Porcini Gravy. This recipe
makes 2 meat loaves.

Note: When chilled this makes a wonderful sandwich. A little mayonnaise,
Dijon mustard, lettuce and caraway rye bread and you are set!

Comments: Both Craig, my chef, and I were brought to the stove by our
mothers. I rarely meet a chef who does not make the same claim. "My mother
is an excellent cook," Craig claims, "and she was always taking dishes the
extra mile. She still does. Even her meat loaf is superb!" Craig served
this to my mother one evening and she claimed it was the best she has ever
eaten. Can you imagine? Such a remark from MY mother?

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-04-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

09-05-1995

Recipe by: Karen Wollam

Converted by MM_Buster v2.0l.