MUSHROOM STUFFED MEATLOAF WITH RED WINE JUS

Mushroom Stuffed Meatloaf with Red Wine Jus image

Provided by barbara lentz

Categories Beef

Time 1h5m

Number Of Ingredients 29

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MEATLOAF
1 lb each ground pork and ground chuck
5 Tbsp white bread crumbs softened with 1/4 cup of milk
1/2 tsp each salt and dried italian seasoning
1/4 tsp pepper
3 large eggs beaten
MUSHROOM STUFFING
3 Tbsp butter divided
1/4 c finely chopped leek white part only
2 clove garlic minced
12 oz baby bella mushrooms chopped
4 oz shiitake mushroom chopped
1 Tbsp fresh parsley chopped
1 tsp fresh thyme leaves minced
salt and pepper
CARAMELIZED ONION RED WINE JUS
1 Tbsp olive oil
1 c chopped onion
1 tsp sugar
1/2 c each celery and carrots chopped
1 Tbsp minced garlic
1 Tbsp tomato paste
1 1/2 c red wine dry
3 c beef stock
1 Tbsp fresh thyme spigs
1/4 tsp pepper
1/2 tsp salt
2 Tbsp honey
1 Tbsp each cornstarch and water

Steps:

1. For the Stuffing Add the butter to saute pan. Add the leek and garlic and saute about 1 minute. Add the mushrooms. Cover and cook 10 minutes. Uncover and cook on high until liquid has evaporated. Add the parsley thyme salt and pepper. Stir to combine and set aside.
2. For the meatloaf Mix all the meatloaf ingredients together. Preheat oven 350 degrees. Transfer half the meat mixture into baking pan. Top with the mushroom stuffing. Top with the rest of the meatloaf mixture. Bake about 1 hour until done. Pouring off fat.
3. While the meatloaf is cooking make the jus. Place olive oil in pan. Add the onion and cook on medium low for 10 minutes. Add the sugar and cook another 10 minutes on low. Add the carrot, and celery and cook 5 more minutes. Stir in the tomato paste and cook 2 minutes. Add the red wine and cook until reduced by half. Add the beef stock, thyme, salt and pepper. Cook for 30 minutes and the strain and discard solids.
4. Place the strained jus on stove and mix the cornstarch and water together. Stir into jus to thicken a bit. Serve the meatloaf with the Jus.