The meatloaf to end all meatloaf.
I found the recipe in a Williams Sonoma catalog of all places, but god, this recipe wins every time…
This right here is part 1 of the secret - looks like regular old mirepoix, but then you add rehydrated wild mushrooms and garlic. I had a shallot lying around yesterday so I threw him in for good measure.
Save the soaking liquid from the mushrooms to mix with the breadcrumbs. Even if you swear you hate mushrooms, in this instance they add crucial, non-mushroomy flavor.
Form everything into a mammoth loaf. Those white cubes? Secret part 2: MOZZARELLA CHEESE.
But wait, there’s more - cover the beast in a mixture of breadcrumbs, parsley, and MORE CHEESE. Then throw it in the oven for an hour and ten minutes.
Can’t have meatloaf without mashed potatoes. I can’t, at least. I leave the skins on so there’s some semblance of nutritional value.
Voila. Admittedly a lot of work, but so delicious. And so many leftovers.