“This recipe calls for wild mushrooms, but you can easily use button mushrooms or baby bella mushrooms if you prefer. Dried mushrooms can be reconstituted in the liquids that will eventually go into this recipe 15 minutes before making.”
1hr 10mins

Ingredients Nutrition


  1. In a small saucepan, heat 1 tablespoon olive oil and saute onions over medium heat until golden, about 7 minutes.
  2. Add garlic and cook another 2 minutes; remove from heat and let cool.
  3. Pulse bread in a food processor to make about 1 cup of fresh bread crumbs; set aside 1/2 cup for the meatloaf (spread the rest on a baking sheet to dry out).
  4. Combine the 1/2 cup bread crumbs with the milk, then squeeze out all the liquid you can and discard.
  5. In a large mixing bowl, combine sauteed onion, garlic, damp bread crumbs, beef, Parmesan, prosciutto, and eggs; season with salt and pepper.
  6. Form the mixture into a loaf shape and roll in the dried bread crumbs on the baking sheet.
  7. Let rest in the refrigerator 30 minutes.
  8. Preheat oven to 400 degrees F.
  9. In a skillet, heat 1 tablespoon oil, over medium heat, and cook the sliced onions until golden, about 7 minutes; remove and set aside.
  10. Melt butter in loaf pan, or casserole, or other stove-top and oven safe cooking vessel, add meatloaf and gently brown on all sides for about 7 minutes.
  11. Add wine, stock, mushrooms, and sliced onions, and bring to a simmer; cover and transfer to oven.
  12. Cook 45 minutes until internal thermometer reaches 160 degrees F.
  13. Transfer meatloaf to a serving platter, skim any fat from sauce, then spoon sauce over meatloaf.
  14. Garnish with parsley and lemon zest.

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