Meatloaf is one of those staples that has a pretty bad rap because it’s easy to be careless and do a half-ass job. It’s the butt of every cafeteria/canteen joke and is often overlooked as a dinner option for budding chefs.
Shame on you.
I’m here to say that meatloaf can be a delicious meal if properly prepared.

As most of you are aware, I hardly ever measure. It’s all to taste.

Ingredients:
Mushrooms (whole package, stems removed, reserve about 3-4)
2 shallots
Garlic cloves (I used about 6)
Fresh basil
Fresh rosemary – leaves plucked from stem
Fresh sage
Small carrot (sliced)

Pulse the above items in a food processor – make sure to PULSE into finely minced pieces and not processes into liquidy pulp!

Scrape contents into a large mixing bowl and add:
- Pepper
- Sea salt
- Fennel seed
- Ground allspice
- Ground mustard
- Herbs de Provence
- Oregano

Add your ground meat (I used ground sirloin, but you can use turkey, lamb, veal, pork or any combo of these)

Add breadcrumbs (homemade is best but I had a canister of them lying around so I just added about 3/4th cup)
1 egg

Mix ingredients together
Add:
- Worcestershire sauce
- Red wine
- Drop of liquid hot sauce if you like it spicy

Incorporate ingredients well

Stuff your mixture in a loaf pan sprayed well with cooking spray.

OPTIONAL: Line the bottom of your loaf pan with parchment paper
OPTIONAL: Top your loaf with a sauce of your choice (BBQ or whatever)

Slice the mushrooms your reserved and place them atop your loaf before covering with aluminum foil
Stick loaf pan on a cookie sheet and place in oven
Bake at 350 degrees for 45-60 minutes

Enjoy with veggies! This makes GREAT leftovers – especially for sandwiches!