Cheesy Porcini Meatloaf

I fell in love with porcini mushrooms when I first made Giada's Mushroom Risotto with Peas .  They add such a beefy richness to any dish.  This meat loaf includes a delicious surprise.  Cubes of mozzarella cheese are blended into the meat mixture and shredded cheese is combined with bread crumbs and herbs to create a scrumptious topping.

Ingredients:

4 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

2 carrots, chopped

2 celery sticks, chopped

1 onion, finely chopped

1/2 oz. dried porcini mushrooms, soaked in 1 cup hot water

2 cloves garlic, minced

2-1/4 cup fresh bread crumbs

1 Tbsp. plus 1/4 cup minced fresh parsley

2 oz. mozzarella shredded plus

6 oz. cut into 1/2" cubes

Salt and freshly ground pepper to taste

2 lbs. ground beef (85% lean)

2 large eggs, lightly beaten

1/2 tsp. minced fresh thyme

Directions:

Preheat oven to 350 degrees F.

Coat bottom of roasting pan with 1 Tbsp. oil

Chop carrots and celery in food processor.

In a saute pan over medium-high heat, add 2 Tbsp. olive oil.

Add the carrots, celery and onion and saute until tender.  Add the mushrooms and garlic and saute for 1 minute.  Let cool.

In a bowl, combine 1-1/2 cups of bread crumbs and the mushroom soaking liquid (be careful pouring in the liquid as there will be some sand at the bottom)

In another bowl, combine the remaining 3/4 cup bread crumbs, 1 Tbsp. parsley, 1 Tbsp. olive oil, shredded cheese and salt and pepper.

In a large bowl, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, 1/4 cup parsley, thyme and cubed cheese, salt and pepper.  Transfer the mixture to the prepared pan and shape into a 10-by-5 inch loaf.  Cover the top and sides of the meat loaf with the cheese-bread mixture.

Bake about 1 hour and 15 minutes.  Let rest for 5 minutes before slicing.  

Serve with classic mashed potatoes.

Sharing with Melt in Your Mouth Monday!

~Adapted from Williams-Sonoma