CHEESY PORCINI MEATLOAF

CHEESY PORCINI MEATLOAF
Porcini mushrooms add such a beefy richness to any dish. This meat loaf includes a delicious surprise. Cubes of mozzarella cheese are blended into the meat mixture and shredded cheese is combined with bread crumbs and herbs to create a scrumptious topping.
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 carrots, chopped
2 celery sticks, chopped
1 onion, finely chopped
20 g dried porcini mushrooms, soaked in 1 cup hot water
2 cloves garlic, minced
2¼ cup fresh bread crumbs
1 tablespoons plus ¼ cup minced fresh parsley
180 g mozzarella shredded plus
180 g mozzarella cut into 1/2″ cubes
Salt and freshly ground pepper to taste
1 kg ground beef (85% lean)
2 large eggs, lightly beaten
½ teaspoon minced fresh thyme
Preheat oven to 180ºC.
Coat bottom of roasting pan with 1 tablespoon oil.
Chop carrots and celery in food processor.
In a saute pan over medium-high heat, add 2 tablespoon olive oil.
Add the carrots, celery and onion and saute until tender. Add the mushrooms and garlic and saute for 1 minute. Let cool.
In a bowl, combine 1½ cups of bread crumbs and the mushroom soaking liquid (be careful pouring in the liquid as there will be some sand at the bottom)
In another bowl, combine the remaining ¾ cup bread crumbs, 1 tablespoon parsley, 1 tablespoon olive oil, shredded cheese and salt and pepper.
In a large bowl, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, ¼ cup parsley, thyme and cubed cheese, salt and pepper. Transfer the mixture to the prepared pan and shape into a 10-by-5 inch loaf. Cover the top and sides of the meat loaf with the cheese-bread mixture.
Bake about 1 hour and 15 minutes. Let rest for 5 minutes before slicing.
Serve with classic mashed potatoes.
~Adapted from Williams-Sonoma
Posted: Amanda Conradie