Tuscan Meatloaf with Mushroom Sauce

My father pulled this Tuscan meatloaf recipe by Marcella Hazan from the New York Times magazine a few months ago and we gave it a try the other night. It was excellent, as tasty as a meatloaf can be.

It does however produce twice as much sauce as one can reasonably use with the meatloaf. We had ours the next day with pasta.

One of the things I like about this recipe is that it is made entirely on the stove top. Most meat loaf recipes are made in the oven, but as the warmer months approach it’s nice to have a stovetop alternative.

Tuscan Meatloaf with Mushroom Sauce Recipe

Ingredients

• 2 oz dried wild mushrooms
• 1 lb lean ground beef
• 1 Tbsp milk
• One 2-in square of white bread, crust removed
• 1 Tbsp finely chopped yellow onion
• 1 teaspoon salt
• Freshly ground black pepper
• 2 Tbsp chopped prosciutto or unsmoked ham
• 1/3 cup freshly grated Parmesan cheese
• 1/4 teaspoon minced garlic
• 1 lightly beaten egg yolk
• 1/2 cup unflavored bread crumbs
• 4 Tbsp tomato paste
• 2 Tbsp vegetable oil
• 1 Tbsp butter
• 1/3 cup dry white wine

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