Ingredients

• 1 lb. ground veal
• 1 lb. ground pork
• 2 large eggs, lightly beaten
• 1 Tbsp. Worcestershire sauce
• 2 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup dried porcini mushrooms, rehydrated and chopped (save the hydration water for the gravy, if making)
• 4 oz. sliced medium-coarse white bread such as Italian, French or sourdough
• 1 cup whole milk
• 2 Tbsp. canola or olive oil
• 1 medium yellow onion, chopped
• 2 large garlic cloves, finely chopped
• 1 cup fresh cremini mushrooms, coarsely chopped
• 3/4 cup dry sherry (do not use cooking sherry)
• 2 Tbsp. fresh sage, finely chopped
• 2 Tbsp. fresh thyme, finely chopped

Directions

1. Preheat oven to 375°F. Line the bottom of a 9″ x 13″ rimmed baking sheet with parchment.
2. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not drenched, 5 to 10 minutes depending on your bread type.
3. Heat oil in a 12″ skillet over medium-low heat. Cook the onion, garlic and fresh mushrooms, stirring frequently, until softened and just beginning to brown, about 4-5 minutes.
4. Add the sherry and simmer briskly until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
5. Lightly squeeze a handful of bread at a time to remove some of the milk. Finely chop and add to the bowl of cooked aromatics.
6. Add the ground pork and veal, eggs, Worcestershire sauce, salt and pepper to the bowl. Use you hands to gently combine the meat mixture without overworking it.
7. Transfer the meatloaf mixture to the prepared baking sheet and form into a 10″ x 4″ rectangle.
8. Bake until an instant read thermometer registers 160°, 55 to 60 minutes. Let rest for 10 minutes. Cover with foil if the meatloaf won’t be sliced until the gravy is ready.
9. Slice into 3/4″ to 1″ slabs.

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Ingredients

• 8 Tbsp. butter, divided
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1 Tbsp. tomato paste
• ⅔ cup dry sherry (do not use cooking sherry)
• 3 cups vegetable or mushroom broth
• ½ oz. dried porcini mushrooms, see below*
• *1 cup porcini soaking liquid from rehydrating above mushrooms
• 3 large thyme sprigs
• 6 Tbsp. all-purpose flour
• Freshly ground black pepper

Directions

1. Rehydrate porcini mushrooms by pouring 1 cup of boiling water over them in a heat-proof bowl. Let soak 15 minutes. Drain liquid into 1 cup measure, squeezing porcinis over container to remove all liquid. Strain through a very fine sieve to remove any grit from liquid, and set aside. (Add more water if necessary to equal 1 full cup.)
2. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
3. Add onion; cook, stirring occasionally, until softened but not browned, about 5 minutes.
4. Add garlic; cook 1 minute more.
5. Add tomato paste; cook, stirring until color deepens, about 2 minutes.
6. Add sherry; bring to a boil. Reduce heat and simmer until reduced slightly, about 3 minutes.
7. Add broth, strained mushroom liquid, rehydrated mushrooms and thyme sprigs; bring to a boil. Simmer 15 minutes.
8. Strain again through a fine-mesh sieve into a bowl, pressing on solids (discard solids). Do not wash pan.
9. Melt remaining 6 tablespoons butter in the same saucepan over medium heat. Add flour; cook, whisking, 1 to 2 minutes (don’t let flour brown).
10. Add about 1/2 cup of the hot broth, whisking to blend. Add remaining broth a bit at a time, whisking until mixture is smooth. Season with pepper.

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