Great Meatloaf

I got this from Pat. She says it came from the San Jose Mercury News, but to be honest, I don't know. It makes a lot and we liked it better the second day cold. A slice with ancho chili mayonnaise on whole wheat bread was fantastic. Don't cheat by adding any more liquid to the mess; you don't want this too loose when you form the loaf.

• 1/2 cup dried porcini mushrooms
• 1/2 cup hot water
• 12 oz fresh mushrooms (shitake, crimini, portobello or a combination)
• 2 tsp olive oil
• 3 medium onions, finely chopped
• 1 tbsp minced garlic
• 1/2 cup white wine
• 2 tbsp tomato paste
• 1 tsp finely ground lapsang suchong tea (about one tea bag of it)
• 5 slices white bread, crusts removed and torn into bite size pieces
• 1/3 cup non fat milk
• 3 large eggs
• 1 1/2 pound 90% ground beef
• 12 oz lean ground pork
• 3 tbsp Parmigiano-Reggiano cheese, grated
• 3 tsp kosher salt
• 1 1/2 tsp ground pepper
• ancho chili mayonnaise

Heat the oven to 350.

Soak dried mushrooms in hot water for 25 minutes. Remove the stems. Save the liquid.

Chop the mushrooms, dried and fresh, coarsely.  

Combine olive oil and onions in a large sauce pan and cook over medium heat until they release their liquid - about 6 minutes. Add garlic and cook one minute more. Add the mushrooms, cover and cook until they wilt.

Uncover the pan and increase the heat to medium high. Cook, stirring frequently, until all the liquid is gone and the vegetables caramelize. This will take about 15 minutes. Let them get really brown.

Stir in the wine, tomato paste, tea, and mushroom liquid. Simmer until the liquid is gone. Take off the heat and allow the mixture to cool.

Put the white bread and milk in a large bowl. Using a fork, mash the white bread until it becomes a paste. Add the eggs, beef, pork, and cheese. Blend this well using your hands. Add the mushrooms, salt, and pepper and mix well.

Place the mixture into an oven proof pan and shape it into a loaf. Bake for 25 minutes. Then increase the temperature to 400 and bake 30 minutes more. Remove from the oven when the internal temperature is 150. Remove from the oven and let the loaf rest for 10 minutes before slicing. 

Ummmmmm.

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