Italian Meatloaf (Page 50)

ITALIAN MEAT LOAF

1 T. canola oil                                                     

1 onion, minced                                                 

4 cloves garlic, minced                                      

2 Portobello mushrooms, stemmed and   rough chopped            

3/4 lb. *ground beef

3/4 lb.*ground veal

1/2 lb. * ground pork 

1/4 bunch flat leaf parsley                               

10 fresh basil leaves                                            

1/4 c. balsamic vinegar, divided  
1 T. Kosher salt

2 eggs, beaten                                                    
3/4 c. dried bread crumbs                                   

4 T. Parmesan cheese
1/4 -1/2 c. milk
1 tsp. dried oregano
1 tsp. thyme
1 T. black pepper
3/4 c. ketchup, divided 1/4 and 1/2 cup
8 thin slices of pancetta or bacon

Heat the oven to 350 degrees. In a small sauté pan, over medium heat, heat canola oil.

Add the onions and sweat them until they are tender, about 5-7 minutes. At about 4 minutes into the onions being cooked, add the garlic, stir constantly. Transfer to a large mixing bowl and let it cool. In a food processor, add mushrooms and pulse until chopped (not pureed). Add parsley, basil, and 2 T. of the balsamic vinegar and process until minced. Add the mushroom mixture to the garlic mixture and stir. Mix in the eggs, breadcrumbs, cheese, milk, oregano, and thyme, until combined well. Add the meat salt and 1/4 cup of the ketchup. Transfer to a baking sheet and form either 1 large loaf, or 2 smaller loaves. (I make 2 and freeze 1 at this point OR you can freeze after baking, too). In a small bowl, mix the remaining ketchup and balsamic vinegar. Spread evenly over the meatloaves. Arrange the pancetta to lay over the loaves. Bake 55 min. for 2 loaves, 9 min. for 1 large loaf, or until inner temperature reaches 155 degrees. Let meat rest 10 minutes before slicing.

Note: You can just do 2 lb. all ground beef if you wish.