mushroom meatloaf with onion red wine jus

Name: Mushroom Meatloaf With Onion Red Wine Jus
Prep time: 15 min
Cook time: 55 min
Yield: 4
Cuisine: American
Ingredients: ## DUXELLES; 3 tablespoon(s) butter, divided; 1/4 dash(es) leeks, finely chopped; 2 clove(s) garlic, minced; 8 ounce(s) baby bella mushrooms, finely chopped; 8 ounce(s) shitake mushrooms, finely chopped; 2 tablespoon(s) parsley, minced; 1/2 teaspoon(s) thyme, minced; salt and pepper; ## MEATLOAF; 1 pound(s) ground beef; 1 pound(s) ground pork; 5 tablespoon(s) fresh bread crumbs; 1/4 cup(s) milk; 1 teaspoon(s) Italian seasoning; salt and pepper, to taste; 2 large eggs, beaten; ## CARAMELIZED ONIONS & RED WINE JUS; 1 tablespoon(s) olive oil; 1 large onion, chopped; 2 teaspoon(s) sugar; 1/2 cup(s) carrots, chopped; 1/4 cup(s) celery, chopped; 1 tablespoon(s) minced garlic; 2 tablespoon(s) tomato paste; 1 1/2 cup(s) dry red wine; 3 cup(s) beef stock; 2 sprig(s) fresh thyme; salt and pepper; 1 tablespoon(s) honey

1 Pinch 1 Photo

barbara lentz

beulah, MI

Updated on Feb 3, 2025

A gourmet meatloaf recipe.

Rate

prep time 15 Min

cook time 55 Min

method Stove Top

yield 4 serving(s)

Ingredients

DUXELLES
3 tablespoons butter, divided
1/4 dash leeks, finely chopped
2 cloves garlic, minced
8 ounces baby bella mushrooms, finely chopped
8 ounces shitake mushrooms, finely chopped
2 tablespoons parsley, minced
1/2 teaspoon thyme, minced
salt and pepper
MEATLOAF
1 pound ground beef
1 pound ground pork
5 tablespoons fresh bread crumbs
1/4 cup milk
1 teaspoon Italian seasoning
salt and pepper, to taste
2 large eggs, beaten
CARAMELIZED ONIONS & RED WINE JUS
1 tablespoon olive oil
1 large onion, chopped
2 teaspoons sugar
1/2 cup carrots, chopped
1/4 cup celery, chopped
1 tablespoon minced garlic
2 tablespoons tomato paste
1 1/2 cups dry red wine
3 cups beef stock
2 sprigs fresh thyme
salt and pepper
1 tablespoon honey
1 tablespoon corn starch
1 tablespoon water

How To Make mushroom meatloaf with onion red wine jus

Step 1

For The Duxelles Add 2 Tbsp of butter to a sauté pan. Add the leeks and garlic. Cook about 5 minutes. Add the other tbsp of butter then add in the mushrooms. Cover and cook for about 10 minutes. Then uncover and cook until all the moisture has evaporated. Add the parsley and thyme and season with salt and pepper to taste. Set aside.

Step 2

For the meatloaf Preheat oven to 350 degrees. Place the meat into a large bowl. Pour the milk over the bread crumbs and let the bread absorb the milk. Add the bread crumbs mixture to the meat and add the remaining ingredients. Mix well with your hands until everything is well incorporated.
Step 3

Transfer half the meatloaf mixture to a baking pan. Spread the duxelles over the meatloaf and then place the other half of the meat mixture and seal. Bake for 55 minutes.
Step 4

While the meatloaf is cooking make the jus. Place the oil in a saucepan and add the onion. Cook 10 minutes. Sprinkle the sugar over the onions and cook 5 more minutes. Add the carrots and celery and cook 5 minutes. Stir in the garlic and cook 1 minutes Stir in the tomato paste and cook 2 minutes. Add the red wine and cook until reduced by half. Add the beef broth, thyme salt, and pepper. Bring to a boil then reduce to a simmer and simmer for 30 minutes. Strain the jus and discard the solids. (alternatively, you can just remove the thyme sprigs and leave the solids in) Add back to the pan and stir in the honey. Taste and adjust for salt and pepper.
Step 5

Serve the Sauce over the meatloaf.
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