Cajun Meatloaf with Mushroom SauceFeatured by Whitehall Lane Winery in the Diamond Wine Club.
Unbelievably moist meatloaf topped with creamy mushroom sauce that pairs well with almost any Cabernet Sauvignon from any of our wine of the month clubs. This amazing twist on the "traditional" meatloaf goes perfectly with Cabernets from our Diamond wine Club. Tradition and style both.Yield: 1 loaf serves 8 portions
Prep Time: 10 Minutes
Cook Time: 70 Minutes
Serving Size: 3 ounces
• 1/2 pound Ground Sirloin
• 1/2 pound Ground Pork
• 1/2 onion diced
• 1/8 cup minced garlic
• 1 cup chopped parsley
• Salt and Pepper
• 2 eggs, beaten
• 1 cup Italian Bread Crumbs
• 2 Anaheim chili peppers, chopped
• 1/2 pound Chorizo
• 14 ounces Can of beef broth
• 1 tablespoon of butter
• 2 cups mushrooms, sliced thin
• 1 onion, sliced thin
• 4 cloves of garlic pressed
• 1-2 cups of white wine
• 1 cup warm water and 1/2 cup flour mixed well (this thickens sauce)
• Salt and Pepper
Preheat oven 350 degrees. Mix well, all ingredients, except the chorizo, in a bowl. When thoroughly mixed, lay out the mixture on a flat surface about an inch thick in a rectangular shape. Make a sausage-like roll of the chorizo and lay in the middle of the meat mixture.
Roll up the meatloaf around the chorizo. Place in a baking pan and bake for one hour. With about fifteen minutes remaining on the meatloaf, make the sauce.
Melt the butter in a large saucepan and add the onions. When lightly browned, add the mushrooms and garlic, sautéing for about five minutes. Add the white wine and beef broth, cooking over medium heat. Cook for five minutes more, adding salt and pepper to taste.
Slowly, about a quarter cup at a time, add the water and flour mixture to thicken the sauce. When the consistency is to your liking, turn the temperature to low. When the meatloaf is finished cooking, slice and top with the mushroom sauce.
Then enjoy with a glass of Bommarito Merlot!