Ingredients

• 1 cup stale white bread cubes, crust removed
• 3/4 cup milk
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 4 -5 ounces while mushrooms, cleaned, trimmed and quartered
• 1 garlic clove, finely minced
• 2 lbs ground veal
• 1 large egg
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon thyme or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 pinch of freshly grated nutmeg
• 1 1/2 tablespoons port wine or 1 1/2 tablespoons sherry wine
• 1 tablespoon cognac
• 1 teaspoon melted unsalted butter
• 1 sprig fresh thyme (to garnish) or 1 sprig rosemary (to garnish)

Instructions

1. Preheat oven to 450°F.

2. Soak the break in the milk.

3. Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.

4. In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked break and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.

5. Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.

6. Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.

7. Bake 30 minutes. Reduce heat to 400°F and bake until the meat loaf is cooked through (an instant-read thermometer will register 150 to 160°F), about 15 minutes more. Remove from the oven and let rest for 5 to 10 minutes before serving.