Mushroom Meatloaf with Onion and Red Wine Jus

Mushroom Meatloaf with Caramelized Onion-Red Wine Jus
Justin Fox Burks
  • Yield: 6 servings


Mushroom Spread
3tablespoons butter, divided
1/4cup very finely chopped leek (white part only)
1clove garlic, minced
1 (12-ounce) package baby bella mushrooms, roughly chopped
4ounces shiitake mushrooms, roughly chopped
1tablespoon finely chopped fresh flat-leaf parsley
1/2teaspoon fresh thyme leaves
fine sea salt, to taste
1/8teaspoon cracked black pepper
1 1/4pounds ground chuck
1 1/4pounds ground beef
5tablespoons bread crumbs
1/2teaspoon dried Italian seasoning
1/2teaspoon fine sea salt
1/8teaspoon cracked black pepper
1/4cup whole milk
2 large eggs, beaten
Caramelized Onion-Red Wine Jus
1tablespoon extra-virgin olive oil
3/4cup finely chopped yellow onion
pinch of sugar
1/2cup finely chopped carrot
1/3cup finely chopped celery
1tablespoon minced garlic
1tablespoon tomato paste
1 1/4cups red wine
3cups beef stock
2sprigs fresh thyme
1/4teaspoon cracked black pepper
honey, optional
1tablespoon cornstarch
1tablespoon water


  1. To make the spread, heat a medium sauté pan over medium heat. Melt 2 tablespoons of the butter in the pan. Add the leek and garlic. Cook the vegetables until soft, about 4 minutes. Add the remaining 1 tablespoon butter, baby bella mushrooms, and shiitake mushrooms. Cover and cook for 10 minutes. Increase the heat to medium-high and cook, uncovered, until the liquid has evaporated, about 3 minutes. Add the parsley, thyme, salt, and pepper. Stir to combine. Let cool completely. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
  2. To make the meatloaf, preheat the oven to 350 degrees F.
  3. In a large bowl combine the ground chuck and beef. Sprinkle the bread crumbs, Italian seasoning, salt, and pepper over the meat. Pour the milk over the bread crumbs to soften. Add the beaten eggs and gently stir to combine.
  4. Transfer half of the meat mixture to an 8 1⁄2 x 4 1⁄2-inch glass or metal loaf pan, and then top with the Mushroom Spread. Add the rest of the meat mixture on top.
  5. Bake for about 55 minutes, until the meat is done and the juices run clear. Pour off the fat.
  6. While the meatloaf is cooking, make the Caramelized Onion–Red Wine Jus. Place the olive oil in a medium saucepan. Add the onion and cook over medium-low heat for 10 minutes. Sprinkle a pinch of sugar over the onion to increase caramelization. Cook for another 10 minutes.
  7. Add the carrot and celery and cook for 5 minutes. Stir in the garlic and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes. Pour the red wine into the pan and cook until reduced by half. Add the beef stock, thyme, and black pepper.
  8. Cook for 30 minutes over medium-low to medium heat. Strain the sauce through a mesh strainer, skim off any liquid fat, and discard the solids. Return the sauce to the pan and add honey to taste for a touch of sweetness.
  9. In a small bowl mix together the cornstarch and water. Pour into the sauce, stirring constantly until thickened. Season the sauce with salt to taste. Keep warm over low heat until ready to use.
  10. Slice the meatloaf and serve with the warm Caramelized Onion–Red Wine Jus.

This recipe was republished with permission from the pages of Whitney Miller’s New Southern Table (Copyright Thomas Nelson, 2015).