- 6
Ingredients
- 1 c. water
- 1/4 oz. dried porcini mushrooms, rinsed
- 16 squares saltines
- 10 oz. white mushrooms, trimmed
- 1 tbsp. vegetable oil
- 1 onion, chopped fine
- salt and pepper, to taste
- 4 cloves garlic, minced
- 1 lb. ground pork
- 2 large eggs
- 1 tbsp. plus 3/4 tsp. Worcestershire sauce
- 1 lb. 85% lean ground beef
- 3/4 tsp. minced fresh thyme
- 1/4 c. all-purpose flour
- 2 1/2 c. low-sodium chicken broth
Preparation
Step 1
Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Remove porcini from bowl with fork and mince. Strain porcini liquid through fine-mesh strainer lined with coffee filter; reserve 3/4 cup.
Process saltines in food processor until finely ground, about 30 seconds. Transfer to large bowl. Pulse half of white mushrooms in processor until finely ground, 8-10 pulses.
Heat oil in 12" non-stick oven safe skillet over medium-high heat until shimmering. Add onion and cook until browned, 6-8 minutes. Add processed white mushrooms and 1/4 tsp. salt. Cook until browned 6-8 minutes. Add processed white mushrooms and 1/4 tsp. salt. Cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool completely, about 15 minutes.
Add pork, eggs, 1 tbsp. Worcestershire, 1 tsp. salt, 3/4 tsp. pepper and 1/4 c. reserved porcini liquid to cooled white mushroom-saltine mixture. Knead gently until mostly combined. Add beef and knead until well combined. Transfer meat mixture to now empty skillet and shape into 10 x 6" loaf. Bake until meatloaf registers 160 degrees (45-55 minutes). Transfer meatloaf to carving board using spatula. tent loosely with aluminum foil.
Thinly slice remaining white mushrooms. Discard any solids in skillet and pour off all but 2 tbsp. fat. Heat fat over medium-high heat until shimmering. Add sliced white mushrooms and minced porcini mushrooms. Cook, stirring occasionally, until deep golden brown (6-8 minutes). Stir in thyme and 1/4 tsp. salt. Cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden (about 2 minutes). Slowly whisk in broth, remaining 1/2 c. reserved porcini liquid and remaining 3/4 tsp. Worcestershire, scraping up any browned bits. Bring to a boil. Reduce heat to medium and simmer, whisking occasionally, until thickened (10-15 minutes). Season with salt and pepper to taste. Slice meatloaf and serve with mushroom gravy. Serves 6-8.