Meatloaf with Balsamic Mushroom Sauce

For the Meatloaf:
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 yellow onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1/4 cup Heirloom Balsamic Vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 cup plain breadcrumbs
  • 1/2 cup finely grated parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1 pound ground beef
For the Sauce:
  • 1/2 cup butter, divided
  • 16 ounces cremini mushrooms, large ones quartered and small ones left whole
  • 1/4 cup Heirloom Balsamic Vinegar, plus two tablespoons
  • 8 ounces cremini mushrooms, finely chopped
  • 3 cups beef stock
  • 1/2 teaspoon salt
  • 1 tablespoon chopped parsley, plus extra for garnish
  • 2 tablespoons heavy cream
  • Salt & pepper
  • grated parmesan, for garnish
For the Meatloaf:
  • Preheat the oven to 375 degrees.
  • In a large bowl combine the eggs, milk, onion, garlic, tomato paste, balsamic vinegar, and Worcestershire sauce.
  • Next, stir in the breadcrumbs, parmesan cheese, and Italian seasoning. Stir until just combined.
  • Add the ground beef and, using your hands, combine everything together just until the breadcrumb mixture is well combined with the beef.
  • Form the beef mixture into a loaf and press it into a 1.5-quart loaf pan.
  • Bake it at 375 degrees for 45 minutes to 1 hour or until the internal temperature reads 165 degrees.
  • Remove it from the oven and let it rest for at least five to ten minutes before slicing and serving.
For the Sauce:
  • Melt four tablespoons of the butter in a large pan over medium heat.
  • Add the quartered mushrooms and let them cook until they are golden brown, about ten minutes.
  • Pour in 1/4 cup of the balsamic vinegar and let it boil until the liquid has evaporated.
  • Remove the mushrooms from the pan and set aside.
  • In that same pan, add 2 tablespoons of butter and let it melt.
  • Add the chopped mushrooms and let them cook in the butter for a few minutes.
  • Add the beef stock and bring it all to a boil.
  • Lower the heat and let it simmer for about 20-30 minutes until the beef stock is thick enough to lightly coat the back of a spoon.
  • Turn off the heat and add the parsley and cream.
  • Check for seasoning and add salt and pepper to taste (about 1/2 teaspoon of salt and 1/4 teaspoon of pepper to start).
  • Spoon the quartered mushrooms over the meatloaf slices before pouring a few tablespoons of the sauce over the top.
  • Garnish with chopped parsley and grated Parmesan.