Polish Meatloaf Stuffed with Mushrooms and Served with Mushroom Sauce

Polish meatloaf....who knew?  This was a first for me but it might replace my regular meatloaf recipe, it's that good.

• For the Mushroom Stuffing:
• 1/2 ounce dried mushrooms (Polish or porcini)
• 1 1/2 cups water (boiling)
• 4 ounces fresh mushrooms (chopped)
• 1 medium onion (finely chopped)
• 2 tablespoons butter
• 2 tablespoons breadcrumbs
• Salt and black pepper to taste
• For the Meatloaf:
• 1 slice white bread (stale)
• 1/4 to 1/2 cup milk
• 3/4 pound ground beef
• 1/2 pound pork sausage
•  
• 1/4 C. diced parsley
• 
  
• 1 small onion (finely chopped)
• 1 large egg (slightly beaten)
• A few dashes salt and black pepper 

How to Make It

1. Place mushrooms in a heatproof bowl and pour boiling water over. Let steep for 2 hours. Transfer mushrooms and liquid (being careful not to disturb the sediment in the bottom of the soaking bowl) to a saucepan and cook until tender and most of the liquid has evaporated. Chop finely and reserve.
    
2. In a skillet, cook fresh mushrooms and medium onion in butter, covered, about 15 minutes. Add the dried mushrooms, leaving the cover off, and continue to cook until any liquid evaporates. Remove from heat and add breadcrumbs, salt and pepper to taste. I added some minced fresh thyme and rosemary too. Set aside to cool.
    

1. In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper, parsley and mix thoroughly. Always cook a small piece and try it first.  I usually adjust the seasoning.
    
2. Heat oven to 350 degrees. Place a piece of waxed paper on the counter top. Pat meatloaf mixture into a 1-inch-thick rectangle. Place cooled mushroom filling down the center of the rectangle and flip the other half over, sealing the edges completely.
    
3. Lightly coat a baking pan with cooking spray. Carefully transfer the meatloaf to the pan (or use the waxed paper to assist you in getting it into the pan) and bake uncovered about 45 minutes to 1 hour. Remove from pan and keep warm.

 Spread the mushroom filling over the meat mixture.  I doubled this recipe so mine will look larger.

 Use the wax paper to fold the meat over and then pinch the edges and shape it into a loaf.

 I placed mine on a grid of sliced carrots.

 Sprinkle the top with salt and pepper and a bit of thyme before baking.

Let this rest while you make the mushroom sauce.

 The Sauce:

• 2 ounces dried Polish mushrooms (or porcini)
• 2 tablespoons butter
• 1 large onion (coarsely chopped)
• 8 ounces mushrooms sliced fresh
• 1 teaspoon beef base
• Salt and pepper to taste
• 3/4 C. cream
• 2 tablespoons all-purpose flour

How to Make It

1. Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let steep 1/2 hour. Meanwhile, in a medium saucepan, saute onion in butter until .  Add the mushrooms to the saucepan once the onions are translucent.
2. Using your fingers, lift the dried mushrooms out of their soaking liquid and add to the pan with onions. Carefully add the soaking liquid to the pan, making sure not to disturb the sediment at the bottom. Add base, and salt and pepper to taste. Bring to a boil, reduce heat and simmer, covered, 30 minutes.

3. In a medium bowl, fork blend 2 tablespoons flour into cream. Temper the cream by adding 3 ladles of hot mushroom liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered  cream into the mushroom sauce, whisking constantly. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out.

This sauce is so good that you could use it on anything that goes good with mushroom gravy.

This is a rather blurry pic of the finished meatloaf.  It was also taken straight out of the fridge since I forgot to take one when it was first cut.  It might not look that good but I assure you it was.