I slightly adapted this recipe from the
Taste of Home Magazine,
October/November 2006. This is a delicious and a great company meatloaf. You can
put it together early in the day and then bake it before serving. It's a large
recipe, so if you're not serving eight people, freeze the remainder or use it
for sandwiches. This meatloaf takes more time to assemble than the traditional
meatloaf, but it is will worth it. My husband loves it!
This gourmet meatloaf recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making
wonderful foods that they share together.
Check out
A Night of Comfort (Updated Comfort Food Dinner) which includes this
recipe.
Check out all of Linda's
Beef Recipes
using
various cuts of beef.
Preheat oven to 350 degrees F. Place oven rack in middle of oven. Grease a
13-inch by 9-inch baking dish or pan and line with either parchment paper or aluminum
foil.
In a large frying pan or skillet over medium-high heat, heat the olive oil and
butter. Add onion and cook until softened, approximately 4 minutes. Add garlic
and mushrooms; cook until the mushrooms are soft and the liquid has evaporated,
approximately 6 to 8 minutes. Season to taste with salt and pepper; set aside to
cool slightly before proceeding.
In a large bowl, gently combine eggs, bread crumbs, Parmesan cheese, parsley,
thyme, and cooled mushroom mixture. Crumble beef and sausage over the top and
mix well. NOTE: I find that using my hands is the best way
to mix all the ingredients together.
Gently pat the meat mixture onto a 10-inch
by 13-inch rectangle on a sheet of wax paper or plastic wrap. With the longer end facing you,
layer the Filling Ingredients on the bottom 2/3's of the meat. First layer the prosciutto,
then Havarti cheese slices, basil leaves, and then sun-dried tomatoes.
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Meat mixture patted
into rectangle |
Rolling up the
layered beef |
Grab the edge of the wax paper or plastic wrap closest to you and roll up,
jelly-roll style, starting with the long side and peeling the wax paper away while rolling. Once
meat loaf is rolled up, seal ends and press down slightly to seal lengthwise
seam. Carefully place the rolled meat loaf, seam side down, on the prepared baking dish.
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Rolled up beef roll
and ready to cook |
NOTE:
Meat loaf can be refrigerated at this point and cooked later. Bring to room
temperature before baking.
Bake, uncovered for approximately 50 to 55 minutes or until the center of the meat loaf
registers 160 degrees F. on a
meat thermometer
(do not overcook or it will be dry). Remove from oven and let the meatloaf rest
for 5 minutes before serving.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
To serve, carefully transfer the meat loaf to a serving platter using two large
spatulas. NOTE: I found it easier to use the aluminum foil
to remove from the baking dish to the cutting board. Cut into eight (8)
servings.
Make 8 servings.
Filling Ingredients:
3 ounces thinly sliced prosciutto
5 ounces thinly-sliced Havarti cheese
1 1/4 cups loosely-packed basil leaves, cut into thin strips
1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
