Forestier Meatloaf


For the Loaf
1 pound ground beef 

1 pound ground pork
5 ounces brown button mushrooms, stems removed and roughly chopped 2 large eggs, beaten 

2 teaspoons Kosher salt 

1 teaspoon ground black pepper 

1 teaspoon dehydrated garlic
1 teaspoon fresh thyme, chopped 

1 cup bread crumbs, unseasoned
1 small bulb fennel, roughly diced 
 1/2 medium yellow onion, diced

4 cloves garlic, minced


For the Forestier Sauce

1 tablespoon butter 

2 large shallots, peeled and sliced
2 cloves garlic, minced 

6 ounces mixed mushrooms (oyster, king, button, etc.), chopped
1⁄3 cup Dry Sherry or Madeira Wine
1 cup chicken stock
2 cups heavy cream 

1⁄2 teaspoon sea salt
1⁄4 teaspoon fresh cracked black pepper Fresh whole leaf oregano, optional garnish

‘Forestier’ Meatloaf

  1. Preheat oven to 350°.

  2. Place fennel, yellow onion, and garlic in the bowl of a food processor. Process

    until vegetables have been evenly minced, about 30 seconds.

  3. In a small bowl, mix all of the dry ingredients together.

  4. Transfer vegetables, ground meat and button mushrooms to a large mixing bowl.

  5. Add eggs and dry ingredients to large mixing bowl. Using your hands, knead the

    ingredients until thoroughly combined. Be careful not to over-mix.

  6. Place the meatloaf mixture into a parchment paper lined 5x9 inch loaf pan or

    Pyrex baking dish. Using your hands, pat the meatloaf evenly into the contours of

    the cooking vessel.

  7. Bake meatloaf for 45 minutes or until an instant-read thermometer inserted into

    the center registers 150°.

  8. While the meatloaf cooks, make the Forestier Sauce. Start by sautéing the

    mushrooms in the butter and sauté until the mushrooms are golden brown. Transfer the sautéed mushrooms to a plate and then, in the same sauté pan, sauté the shallots. You may need to add another pad of butter if there isn’t any left in the pan. Add the minced garlic and as soon as you smell the garlic add the sliced mushrooms then add the wine and reduce completely.

  9. Add the chicken stock and reduce almost completely. Next, add the cream and seasonings, reduce by half or until desired consistency is achieved.

  10. Remove loaf from the oven and let cool for 15-20 minutes. Slice the loaf into equal portions and spoon the sauce over the top. Enjoy!