PotRoastPinot Meatloaf

 

POT ROAST & PINOT
JOE ABSTON

3 lbs. ground beef/pork blend
½ lb. shiitake mushrooms
2 Tbsp. extra virgin olive oil
3 Tbsp. dried onion
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 tsp. finely minced fresh thyme
2 Tbsp. coarse salt
1 Tbsp. freshly ground black pepper

Preheat oven to 400 degrees. Cut mushroom stems from the caps. Place mushroom caps on baking sheet, brown side up, then sprinkle with salt, pepper and oil. Bake uncovered until crispy. Chop discarded mushroom stems and julienne the roasted mushrooms. Place the ground beef/pork blend into a large mixing bowl then add chopped shiitake mushroom stems, julienned roasted mushrooms and combine with dried onions, thyme, soy sauce, Worcestershire, salt and pepper. Using your hands, gently work all of the ingredients into the meat until well combined. Transfer the meatloaf mixture onto a clean, flat surface, and again, using your hands, shape it into a loaf about 3 ¼ “ wide x 2 ½ “ high x 12 “ long. Place the meatloaf in the preheated oven and bake for 15 minutes or until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned. Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring to a serving platter. Cut crosswise into 1 inch, or thicker, slices and serve with pomegranate ketchup.

Pomegranate Ketchup:
1 cup pomegranate juice
1 cup ketchup

 Reduce pomegranate juice to a syrup. Combine with ketchup and serve.