Ingredients
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1 teaspoon unsalted butter, melted
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1 cup breadcrumbs
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3/4 cup whole milk
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3 tablespoons unsalted butter
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1 large onion, finely chopped
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5 ounces white mushrooms, sliced
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2 lbs lean ground beef
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3 tablespoons fresh parsley, finely chopped
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1 teaspoon fresh sage, finely chopped
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1 teaspoon fresh oregano, finely chopped
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1 teaspoon fresh thyme, finely chopped
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1 teaspoon salt
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1 teaspoon pepper
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1 pinch nutmeg
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1 tablespoon port wine
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1 tablespoon cognac
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1 sprig rosemary
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1 large egg
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1 garlic clove, finely chopped
Instructions
- Preheat oven to 450 degrees F, & brush a meatloaf pan with 1 teaspoon melted butter.
- Soak bread crumbs in 3/4 cup milk.
- In medium skillet, melt the 3 tablespoons of unsalted butter, then add onion & saute 2 minutes.
- Add mushrooms & saute 5 minutes.
- Add garlic & saute 1 minute.
- In a mixing bowl, add ground beef & egg, then squeeze bread crumbs dry & add to bowl.
- Add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port & cognac, & mix well.
- Place meat mixture in prepared pan, & top with rosemary, then bake 30 minutes.
- Reduce heat to 400 degrees F & bake another 15 minutes.
- Remove from oven & let rest 10 minutes before serving.