Tuscan Meatloaf with Mushroom Sauce

Ingredients

• 2 oz dried wild mushrooms
• 1 pound lean ground beef
• 1 tablespoon milk
• One 2-in square of white bread, crust removed
• 1 tablespoon finely chopped yellow onion
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons chopped prosciutto or unsmoked ham
• 1/3 cup freshly grated Parmesan cheese
• 1/4 teaspoon minced garlic
• 1 lightly beaten egg yolk
• 1/2 cup unflavored bread crumbs
• 4 tablespoons tomato paste
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1/3 cup dry white wine

Directions

1. Put the dried mushrooms in two cups of lukewarm water and let them sit for half an hour or more. While they soak, start the meatloaf mixture by placing the beef in a bowl and loosening it up with a fork.
2. In a small bowl, stir together the milk and bread, mashing until the bread turns soft and creamy.
3. Add the milk-soaked bread to the beef, then add the onion, salt, pepper, prosciutto, cheese, and garlic. Use your hands to mix everything together well.
4. Work in the lightly beaten egg yolk. Shape the meat into a firm, round ball, then roll it into a salami-shaped loaf about two and a half inches thick. Pat it with your palm to press out any air pockets, then roll the loaf in the bread crumbs so it’s coated evenly.
5. Drain the mushrooms, keeping the soaking water, and rinse them several times in clean, cold water. Roughly chop the mushrooms and set them aside.
6. Pour the soaking water through a fine sieve lined with paper towels. Whisk the tomato paste into that strained soaking liquid and set it aside.
7. Warm the butter and oil in a Dutch oven or heavy casserole pan just large enough to hold the meat. Once the butter foam has gone down, brown the meatloaf on all sides over medium heat.
8. Pour in the wine and raise the heat to medium high. Let the wine boil briskly until it has reduced by one half, carefully turning the meatloaf once or twice as it cooks.
9. Lower the heat to medium low and add the chopped mushrooms. Pour in the tomato paste mushroom water around the meat and mushrooms.
10. Cover the pan and keep everything at a simmer for 30 minutes, turning the meat once or twice during cooking.
11. Carefully transfer the meat to a cutting board and let it cool slightly so it can settle. Slice it on the diagonal into pieces about 3/8 of an inch thick.
12. If the sauce looks thin, boil it rapidly for a few minutes to concentrate it. Spoon a little sauce onto a warm serving platter, arrange the meat slices over it, and pour the remaining sauce on top.