I can’t begin to describe how truly delicious this is! It’s made with Kobe beef and because of the marbling it is ultra tender and out of this world! The beef is soaked in a red wine mixture along with dried porcinis, then baked and topped with a porcini pan gravy! It is to die for! You can certainly use regular ground beef or veal, but I highly recommend trying the Kobe.
Ingredients:
Serves 4
- 1 cup of finely chopped onion
- 1/2 cup of beef broth
- 1/2 cup of water
- 1/4 cup of dry red wine
- 1 oz of dried porcini mushrooms (divided use)
- 2 Tbs of soy sauce
- 1/2 tsp of sugar
- 2 garlic cloves, smashed and minced
- 1 Tbs of Dijon mustard
- 1 tsp of kosher salt
- 1 tsp of black pepper
- 3/4 cup of whole wheat breadcrumbs (or white breadcrumbs)
- 1 egg, beaten
- 1 1/2 lbs of veal or Kobe beef
- 2 tsp of fresh thyme
- 2 tsp of fresh sage leaves, chopped
Pan gravy:
- 1 Tbs of butter
- 1 Tbs of flour
- 1/2 cup of beef broth
- 1/2 cup of dry red wine
Directions:
Preheat oven to 375°
In a medium saucepan, add the onion, beef broth, water, red wine, porcinis, soy sauce, sugar and garlic. Bring to a boil, then reduce the heat to low and simmer for about 8 minutes. Remove from the stove. Reserve 1 Tbs of the Porcinis for the pan gravy.
Let cool for a few minutes, then stir in the mustard and the salt & pepper. Pour into a large mixing bowl and add in the breadcrumbs, the beaten egg, the veal and the thyme and sage.
Mix well, hands work the best.
Shape into a loaf. 
Place the loaf onto a baking sheet with sides and bake at 375° for 55 – 60 minutes until nicely browned.
Remove the meatloaf from oven, place it on a serving platter and pour the pan juices into a small saucepan. Then, over medium heat, stir in the butter and flour stir until mixed and cook for 1 minute, then whisk in the beef broth, red wine and the reserved Porcinis. Stir until the gravy starts to thicken. Taste and add salt if needed. Depending on how much pan juice you have, you may need more or less beef broth or wine, you want about 1 cup of gravy total.
All done! To serve, slice the meatloaf, drizzle on a little gravy and serve the remaining gravy on the side.
You and your guests will be in heaven!
