Meatloaf topped with sautéed Mushrooms and Pancetta
January 26th, 2012Olive oil
1-small yellow onion, small dice
2-Shallots, small dice
1-celery rib, small dice
1/4-small red bell pepper, small dice
1/4-small orange bell pepper small dice
1/4–small yellow bell, pepper, small dice
2-lb ground beef, 20% fat
1-lb ground pork
1-lb ground veal
2-teaspoons kosher salt
1-teaspoons freshly ground black pepper
3-large eggs
1/2-cup heavy cream
2-teaspoons Dijon mustard
1-teaspoon worcestershire sauce
2-teaspoons dried thyme
2-teaspoons dried herbs de provence
1-cup panko breadcrumbs
1-cup cheddar cheese, shredded
FOR THE MEATLOAF – Pre-heat oven to 375 degrees. In a large sauté pan over medium high heat add some olive oil to coat the bottom of the pan, add the onion, shallots, celery and all the bell peppers and sauté for 6 minutes to soften, take off the heat to cool. In a large bowl add the ground pork, ground veal, ground beef, herbs add the, salt and pepper. Add the onion mixture to the bowl and gently mix to combine. In another bowl add the eggs, cream, Dijon, Worcestershire and panko, slightly mix. Add to the meat mixture along with the cheese and mix just to incorporate, don’t over mix. Put the mixture in a loaf pan or shape into desired size on a sheet pan lined with parchment paper. Top the loaf with BBQ sauce. Bake for 45-minutes to 1 hour or until you reach an internal temperature of 165 degrees. Take the loaf out of the oven and let rest for 10 minutes. Slice and top with the mushroom mixture and garnish with the parsley. Mushroom recipe to follow. Enjoy with a glass or two of Solis Cara Mia Reserve 2007.
SAUT’EED MUSHROOMS WITH PANCETTA
1/4 cup olive oil
1/2-lb pancetta chopped
2 – large shallots chopped
1/2 –lb shitake mushrooms sliced medium
1/2-lb cremni mushrooms sliced medium
1/2-lb portabello mushrooms cut in 3rds and sliced medium
Salt & Pepper to taste
Chopped parsley to garnish
Add the olive oil to a large sauté pan over medium high heat, add the pancetta and sauté stirring until slightly golden, add the shallots and mushrooms and sauté for 7 minutes longer until pancetta is browned and mushrooms cooked through, remove with from pan with slotted spoon.
Our annual Hearts, Wine & Chocolate event is right around the corner. We hope you will join us on Saturday or Sunday, February 11th and 12th, 2012 from 12-4:30PM as we indulge in the flavorful experience of matching hand picked chocolate treats from 
The Wineries of Santa Clara Valley are hosting our Fall Passport weekend on October 1st & 2nd from 11AM to 5PM. Come and enjoy special tastings, live music, barrel samples, special deals, food and VIP treatment at each of the 23 participating Santa Clara Valley wineries. Passports and wine glass can be purchased at Solis Winery for $30.
