Porcini Mushroom Meatloaf

Here is a easy recipe for Meatloaf with Porcini Mushrooms — juicy, aromatic, and perfect for a hearty meal.

Ingredients (serves 4–6)

For the Meatloaf

600 g ground meat (mix of pork & beef)

1 small onion, finely chopped

2 garlic cloves, minced

2 eggs

120 g bread cubes OR 2 stale bread rolls, soaked and firmly squeezed

50 g dried porcini mushrooms

100 ml hot water (for soaking the mushrooms)

2 tbsp chopped parsley

1 tsp mustard

1 tsp sweet paprika

Salt & black pepper

1 tbsp butter or oil

For the Sauce

1 tbsp tomato paste

200 ml beef or vegetable broth

100 ml white wine (or more broth)

A few of the soaked porcini + some soaking liquid

100 ml heavy cream (optional, for a creamy sauce)

Method

Prepare the Porcini

Soak the dried porcini mushrooms in hot water for 15–20 minutes. Reserve the soaking liquid. Finely chop the mushrooms.

Mix the Meatloaf

In a large bowl combine:

• Ground meat

• Eggs

• Squeezed bread

• Onion & garlic

• Chopped porcini

• Mustard, paprika, parsley

• Salt & pepperMix well with your hands until evenly combined.

  
  

Shape the Meatloaf

Form into a loaf shape and place it on a baking sheet or in a baking dish.

Bake

Bake at 180°C (350°F) for 60–75 minutes.

After 20 minutes, pour a little broth over it to keep it moist.

Make the Sauce

In a saucepan melt a little butter or use the drippings from the pan, Add tomato paste and sauté briefly. Deglaze with white wine. Add broth plus a few chopped porcini and some mushroom soaking liquid. Simmer for 10 minutes. Stir in heavy cream if you want a creamy sauce.

Serve

Slice the meatloaf, pour the porcini sauce over it, and serve with:

Mashed potatoes, bread dumplings, or roasted vegetables