This Little Piglet‘s Lia was kind enough to share this recipe with us, even though it originally appeared here on TLP.

TLP’s Lia: This is the recipe for my mother’s award-winning goat cheese and mushroom meatloaf. This one won the Great American Meatloaf Contest in The New York Times. (No, my mother is not a recipe contest maven. She has only entered three contests ever and won awards in two of them!) Enjoy this (award-winning) food memory! 😉 

TLP’s Lia’s Mom’s Goat Cheese and Mushroom Meatloaf

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1 pound fresh mushrooms, stems removed, halved and sliced
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 ounces goat cheese, at room temperature
  • 1 pound ground veal
  • 1 pound ground beef round
  • 2 eggs, lightly beaten
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup ketchup
  • 1 tablespoon Dijon-style mustard
  • 1/2 cup chopped fresh parsley
  • 1/8 teaspoon Tabasco sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. In a large skillet heat 1 tablespoon of butter and the olive oil over moderately low heat. Add the garlic, shallots and thyme, stirring once or twice, until tender, about 2 minutes. Increase heat to moderately high and stir in the mushrooms. Cover and cook until mushrooms soften, stirring once, about 4 minutes. Remove cover, add sage, salt, pepper and the remaining 1 tablespoon butter. Cook, stirring until lightly browned, about 3-4 minutes. Set aside and prepare the meat.
  2. Preheat the oven to 350 degrees. In a large bowl, combine the beef and veal. Stir in the eggs, bread crumbs, grated cheese, ketchup, mustard, parsley, Tabasco, salt and pepper. Mix well. spread the meat mixture onto a sheet of waxed paper to approximately 9 inches by 16 inches, so when rolled it will fit nicely into a loaf pan. Spread the softened goat cheese over the meatloaf mixture, and spread the mushrooms evenly over the goat cheese. Carefully lift the waxed paper from the shorter side and using it as a guide, roll up the meat like a jelly roll pressing gently and peeling the paper off as you roll. Place the rolled meatloaf into a 9″ x 5″ x 3″ loaf pan with the seam of the meatloaf on the bottom.
  3. Bake the meatloaf for 1 hour and 15 minutes. It’s best to put the loaf pan on top of a baking sheet to catch any juices that might run over. Let the meatloaf stand, covered lightly, for 15 minutes before slicing and serving.

Yield: 6 servings

 

 

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