A fellow Facebook friend commented last night
why do men love meatloaf? This question I can't scientifically answer.  It's meaty, hearty, flavorful, has the steak and
hamburger components build in with hefty doses of a mother's comforting home cooking...Maybe we're all mamma's
boys deep down and this just makes us feel like school boys getting catered to by our moms.  But I think that women
like meatloaf too...right?  If you are on the fence on this one, ladies, then let me make a meatloaf believer out of you.
I think it should be made with ground chuck, it stays moist after the baking process.  If a lighter meat dish is what you
are after, then substitute (i hate substituting ANYTHING in a recipe, but I want to keep the door open here between
beef lovers and beef avoiders) veal or turkey.  Can't believe I even typed that!    Back to the why do men love meatloaf
school of thought...it's beefy.  It's amazingly beefy.  Rich, hearty, satisfying...and actually should be cooked a day
ahead of serving it...truly this loaf taste more intense on day 2.  

     All too often people's memories of homecooked meatloaves can be dismal and frightening affairs of underseasoned,
fatty, or dry meat needed puddles of ketchup or gravy and mashed potatoes, vegetables, all loaded on the same fork
and eaten without chewing.  The old fashioned need to over cook for fear of disease definitely did a number on
countless well-meaning meatloaf makers.  The loaf should just be done in the center then removed from the oven and
covered, left alone for at least 20 minutes after removing it.  This will allow all the juices which run out to get reab-
sorbed by the loaf leaving it supple, moist, and tender.  My most memorable bad meatloaf story involves my well
meaning father-in-law.  He got the meatloaf recipe from his niece Patricia, a Hungarian-Irish woman who really was
a very good cook.  Her Stuffed cabbage was legendary...(ginger ale in the braising liquid with the tomato!!, how
exotic!). Somehow her recipe was lost in translation and everytime Mr.Cooney made the loaf, it was really a
steamed mount of underseasoned meat which he served with canned stewed tomatoes.  We smiled and ate it as
he made it for us once a week.  But I think this may be the meatloaf that causes that twitch and strange throat
reflex when asked if you enjoy meatloaf.    Will you let me make a believer out of you?  Convert you to enjoying an
American classic, THE blue plate special? 

      First let me say that this is not the ONLY meatloaf recipe I make.  Again, it was the product of opening the
refrigerator after a day's work and seeing what was available.  A pack of large Portobello caps, about 2 cups of
baby spinach leaves, about 3 tbs. left of Mascarpone cheese, and 1 1/4 lb. of ground chuck.    In my head I saw
the words  MEATLOAF STUFFED WITH PORTOBELLOS, BABY SPINACH with MASCARPONE.  Yes, that
creamy Italian imported cheese that  too many ONLY associate with a dessert, namely Tiramisu'. It was tons
of applications in savory foods, like a creme fraiche or sour cream, etc.  So this was the genesis of last night's
meal.  Let's start to cook!~

  Chop one large onion and 2 portobello caps into
medium size dice.  Saute' them in about 1 1/2 tbs. of olive oil.   Season with salt and pepper and let this slowly
cook, stirring frequently for 10 minutes.  This brings out the sweetness and concentrated earthy flavors of the
onions and mushrooms.  Sprinkle about 2 tbs. of fresh thyme leaves over it and then add 1 1/2 cups of a
soft bread cube, I use the Martins Potato Bread Cubes, you can find them in the stuffing/bread aisle of the
supermarket.  No dry breadcrumbs in this, they suck the moisture right out of the loaf and you may wind up with
the meatloaf that scared you.Let these cubes get covered with the mushroom and onion mixture and cook for
about 5 minutes.  If you can't find the cubes, use any fresh white or potato bread, trim the crusts and cut into
cubes.
  Set this aside.  In  a large bowl, beat 2 large fresh eggs
and add to that 2 tbs. of Worchestershire Sauce, 2 tbs. tomato paste, 2 tsp. dijon mustard, 1 tbs. porcini
powder (look for this in gourmet stores, if you can't find it, don't worry,it only helps add more mushroom essence
to the loaf)., blend this well.  Add a dash of Tabasco, and then blend in the onion, portobello, and bread cube mix.
 now blend into this 1 1/2 lb. ground
chuck., 2 tsp. fresh chopped thyme, 2 tsp. fresh chopped flat leaf parsley, a sprinkle of salt and fresh ground
pepper. Mix till the mixture is homogeneous.  Then add 3 tbs. of water and mix well again until incorporated.


Preheat your oven to 375.  Now we will make the "filling".  Slice 2 portobello caps and saute' them in some olive oil. 
Season with salt and pepper.  Add 1 thinly sliced clove of garlic..saute' till fragrant, about 1 minute, then add 2
cups of baby spinach leaves.  Saute' this mixture for about 6 minutes, it will cook fast.  Then stir in 2 tbs. of
Mascarpone cheese, or sour cream.  Let this liquefy and cook for about 5 minutes. then remove from heat.


Press 3/4 of the meat mixture into the loaf pan.  Top with the creamy mushroom and spinach mixture
then cover with the remaining meat.  Mix 3 tbs. of ketchup(yes, Heinz is best!) with 2 tbs. of worchestershire
sauce and spread across the top.  Cover the pan with foil and lay onto a baking sheet.  Place into the
oven and bake for 35 minutes.  Uncover, and bake for additional 10 minutes which should set and
caramelize the glaze on top.  Insert a butter knife into the center, it should come out clean.  If not, lower
the oven to 325 and bake covered for additional 10 minutes.  Remove from the oven and let sit for at
least 20 minutes.  Then cut and serve...
  That is a meatloaf...
this will appeal to men and women alike....cream, mushrooms, onions, garlic, what's not to like? 



Portobellos and fresh thyme, fresh bread cubes and onions, aromatics and seasoning, all add to the steakhouse
elegance of this meatloaf.  Serve it with some fresh thyme over the top to add a heavenly fragrance to the dish...