My Mother's Belgian Meatloaf
"From Ruth van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked...."
INGREDIENTS
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1 cup stale white bread cubes, crust removed
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3/4 cup milk
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3 tablespoons unsalted butter
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1 large onion, finely chopped
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4 -5 ounces while mushrooms, cleaned, trimmed and quartered
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1 garlic clove, finely minced
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2 lbs ground veal
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1 large egg
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3 tablespoons finely chopped fresh parsley
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1 teaspoon minced fresh sage, oregano or 1 teaspoon thyme or 1/2 teaspoon dried thyme
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1 pinch of freshly grated nutmeg
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1 1/2 tablespoons port wine or 1 1/2 tablespoons sherry wine
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1 tablespoon cognac
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1 teaspoon melted unsalted butter
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1 sprig fresh thyme (to garnish) or 1 sprig rosemary (to garnish)
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