Italian Meatloaf With Mushrooms - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, diced, plus 1 onion, sliced
2 garlic cloves, minced
2 slices bread, day old
2 tablespoons milk
1 1/2 lbs lean ground beef
1/2 cup parmesan cheese, freshly grated
2 tablespoons prosciutto, chopped (or other cured ham)
2 eggs, beaten
salt & freshly ground black pepper
1 tablespoon butter
1 cup dry white wine
1/2 cup beef stock
6 ounces wild mushrooms, sliced (such as porcini or shiitakes)
2 tablespoons parsley, minced
1 tablespoon lemon zest, minced

Preparation

In a small saucepan, heat 1 tablespoon olive oil and saute onions over medium heat until golden, about 7 minutes.
Add garlic and cook another 2 minutes; remove from heat and let cool.
Pulse bread in a food processor to make about 1 cup of fresh bread crumbs; set aside 1/2 cup for the meatloaf (spread the rest on a baking sheet to dry out).
Combine the 1/2 cup bread crumbs with the milk, then squeeze out all the liquid you can and discard.
In a large mixing bowl, combine sauteed onion, garlic, damp bread crumbs, beef, Parmesan, prosciutto, and eggs; season with salt and pepper.
Form the mixture into a loaf shape and roll in the dried bread crumbs on the baking sheet.
Let rest in the refrigerator 30 minutes.
Preheat oven to 400 degrees F.
In a skillet, heat 1 tablespoon oil, over medium heat, and cook the sliced onions until golden, about 7 minutes; remove and set aside.
Melt butter in loaf pan, or casserole, or other stove-top and oven safe cooking vessel, add meatloaf and gently brown on all sides for about 7 minutes.
Add wine, stock, mushrooms, and sliced onions, and bring to a simmer; cover and transfer to oven.
Cook 45 minutes until internal thermometer reaches 160 degrees F.
Transfer meatloaf to a serving platter, skim any fat from sauce, then spoon sauce over meatloaf.
Garnish with parsley and lemon zest.