My Mother's Meatloaf (Moeder's Fricandeau)(Pain De Veau De Ma Mere)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup stale firm white bread cubes, crusts removed 3/4 cup milk 3 tablespoons unsalted butter
1 large onion, finely chopped 4 to 5 ounces white mushrooms, cleand, trimmed, and quartered 1 clove garlic, finely minced
2 pounds ground veal 1 large egg 3 tablespoons finely chopped fresh parsley
1 teaspoon minced fresh sage, oregano, or thyme or 1/2 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
pinch of freshly grated nutmeg 1-1/2 tablespoons port or sherry 1 tablespoon Cognac
1 teaspoon melted unsalted butter 1 sprig fresh thyme or rsemary, for garnish



1 Preheat the oven to 450 F.
2 Soak the bread in the milk.
3 Melt 2 tablespoons of the butter in a medium-size skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook 5 minutes, then add the garlic and cook 1 minute longer.
4 In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked bread and add the bread to the meat mixture. Add the onion mixture, the parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
5 Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meat loaf cold, you will want to add a little extra salt and pepper.
6 Brsh an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate the top with the sprig of thyme and dot with the remaining 1 tablespoon butter.
7 Bake 30 minutes. Reduce the heat to 400 F and bake until the meat loaf is cooked through (a instant-read thermometer will register 150 to 160 F), 15 minutes more. Remove from the oven and let rest for 5 or 10 minutes before serving.

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