If fashion designer Bill Blass could famously serve meatloaf to dinner guests, so can you. A little finesse and the ho-hum meatloaf is ready for the runway. Meatloaf mushroom duxelles.
Bill’s famous recipe is quite ordinary, delicious and all over the web. We’re dressing it up a bit for the holidays. To start, combine more than one ground meat with the customary ground beef, like lamb, pork, and/or veal. We typically favor a simple mix of pork and beef, but use what you like. To make a meatloaf for company make it generous like our three-pound recipe Meatloaf Mushroom Duxelles.
Duxelles is a designer word for an earthy blend of cooked down mushrooms and onions that adds distinctive depth to meat. Making it is an extra 20-minute step and well worth it. But, don’t overinvest in a fancy starch filler. We prefer an inexpensive canister of fine dry unseasoned breadcrumbs because they disperse so evenly throughout the meatloaf mix giving it a smooth texture. No one wants to bite into a big bready patch.
Before baking, Bill always topped his manly meatloaf with a layer of chili sauce (not ketchup). That’s just fine, too. We nix the regular bacon strips that shingle the top. They make slicing a nice portion too difficult, but add them if you prefer.
Meatloaf doesn’t have to be hot to be good. Turn it into a Franco-American paté by serving it chilled and thinly sliced on a board with cornichons, coarse mustard and crudités like radishes and green onions. So out, it’s in.
- 3 tablespoons olive or vegetable oil
- 1 pound mushrooms, finely chopped
- 2 medium onions, finely chopped (about 1½ cups)
- 3 cloves garlic minced
- 1 cup dry bread crumbs
- 3/4 cup dry white wine
- 3 eggs, beaten
- 3 tablespoons Dijon mustard
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons dried thyme
- 2 pounds ground beef
- 1 pound ground pork
- Heat the oil in a large skillet. Add the mushrooms and onions. Cook over medium heat about 20 minutes or until the vegetables are softened, lightly browned and most of the liquid has evaporated. Set aside to cool for a few minutes.
- Heat the oven to 350 F.
- Meanwhile, combine the breadcrumbs and wine in a large mixing bowl. Allow the liquid to soften the breadcrumbs.
- Stir in the eggs, mustard, salt, pepper, and thyme until well blended.
- Add the meats and mushroom mixture. Blend well with your clean hands.
- Place the meat on a foil-lined (for easy clean-up) rimmed baking sheet.
- Shape into a long rectangular loaf almost as long as the baking sheet.
- Bake 1 hour and 15 minutes or until the center is at least 160 F.
- Let rest a few minutes before slicing.
- Or, serve chilled and thinly sliced like a pate with crackers, cornichons, mustard, radishes, and thinly sliced onion. Or, make fantastic mealoaf sandwiches.