Enjoy this all-American classic dish with a fancy twist. Your family and friends will love this meatloaf coated in a red wine sauce with mushrooms. For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
Soak the bread in the milk until soft. Put the rest of the meatloaf ingredients except for the flour in a bowl.
Squeeze the excess liquid from the bread and add to the bowl. Form the meatloaf into 2 small loafs, coat with flour and set aside on a baking sheet.
In a pot over medium heat add the butter and olive oil. Once the butter has melted, add both meatloaves to the pan. Brown the loaves on all sides until a nice golden crust forms. Then add the mushrooms and cook for 5 minutes.
Add the red wine, stock, tomato paste and rosemary. Scrape up any brown bits stuck to the bottom of the pan and bring the liquid up to a boil. Turn the heat down, cover the pan and simmer for 30 minutes. Check the meatloaf at the 15-minute mark to make sure the liquid has stayed at a simmer (do not boil) and if it has evaporated too much add some more stock, wine or water.
Once the meatloaves are done, carefully pull them out of the pan and let rest on a plate for 10 minutes. Check the consistency of the sauce in the pot. If it is too dry, add a bit more stock; too loose, simmer until it thickens. The sauce should be thick enough just to coat the bag of a spoon.
Slice the meatloaves and place on a platter. Spoon the sauce over the top and garnish with fresh parsley and lemon wedges. Congratulate yourself by drinking the remainder of the wine with your delicious meatloaf!