Veal, Chicken and Wild Mushroom Meat Loaf

prep time:: 30 min
total time:: 1 hr

Makes 8 servings

Marissa Vitagliano

ingredients

1 cup dried imported mushrooms, 1 lb skinless boneless chicken breast, 1 lb ground veal, 2 TB butter, 1/2 cup finely chopped onion, 1/2 tsp finely minced garlic, 1 egg lightly beaten, 1 cup fine fresh bread crumbs, 1/3 cup finely chopped parsley, 1/4 tsp ground nutmeg, 1/4 cup heavy cream, salt and fresh ground pepper

directions

1
Put the mushrooms in a bowl and add warm water to cover. Let stand for 30 minutes or longer. Drain thoroughly but reserve 1/4 cup of the liquid. Preheat oven to 400 degrees. Have the chicken breast ground by the butcher or grind it in a food processor. Put it in a bowl and add the veal.
2
Melt the butter in a saucepan and add the onion and garlic. Cook, stirring, until wilted. Add the mushrooms and cook, stirring, for about 1 minute. Let cool briefly. Add the mushroom mixture and egg to the meat. Blend. Add the bread crumbs, parsley, nutmeg, cream, the reserved 1/4 c of the mushroom liquid, salt and pepper to taste. Mix thoroughly.
3
Pack the mixture into a loaf pan measuring 9“ x 5” x 3". Set the pan in a larger pan of water. Bring to the boil on top of the stove. Place both pans in the oven and bake for 1 hour (internal temperature should be 160 degrees) Let stand for about 15 minutes before slicing.

notes

It would be better if a mixture of different kinds of wild musrooms were used instead of just one type (for example not 1 cup of dried porcini mushrooms only). After soaking the mushrooms, be sure to cut them in uniform 1/2" square pieces if possible and

Source: Loving Mother