BEEF AND GORGONZOLA LOAF WITH MUSHROOM WINE SAUCE

FOR THE LOAF:
2 teaspoons canola or olive oil
1/4 cup finely minced shallots
2 medium cloves garlic, peeled and minced
Nonstick cooking spray
1 1/2 pounds lean ground beef
3/4 cup fresh white bread crumbs
1/4 cup prepared Italian bread crumbs
1/4 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1 egg
1/4 cup bottled steak sauce
1 cup crumbled Gorgonzola cheese
1/3 cup finely chopped parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE SAUCE:
2 tablespoons meatloaf drippings
2 tablespoons finely chopped shallots
1 small clove garlic, peeled and minced
6 ounces mushrooms
1/4 cup dry red wine
1/2 teaspoon dried basil, crushed
1 teaspoon bottled steak sauce
1 tablespoon flour
1 1/3 cups beef broth
2 tablespoons minced Italian parsley

TO PREPARE THE LOAF:
Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.

Put the oil into a nonstick skillet and set over medium heat. When hot, add the shallots and garlic; saute 2 minutes. Scrape into a bowl and set aside to cool.

In a large bowl, combine the beef, bread crumbs, thyme, basil, egg, steak sauce and shallot-garlic mixture. Add the cheese, parsley, salt and pepper, mixing well. Pack into the prepared loaf pan.

Bake in a preheated 350-degree oven 1 hour. Cover the loaf with aluminum foil toward the end of the cooking time if it becomes too brown. Remove the meatloaf from the pan and let set, covered with foil, 10 minutes before slicing.

TO PREPARE THE SAUCE:
Remove 2 tablespoons of the drippings from the meatloaf, pour into a medium saucepan and place over medium heat. Add the shallots and garlic; saute 1 minute.

Add the mushrooms and saute 4 minutes.

Pour in the wine; add the dried basil and steak sauce. Cook down until the wine has been reduced to a couple of tablespoons.

Sprinkle the flour into the pan, stirring well for 1 minute. Add the broth and simmer 5 minutes, until lightly thickened.

Stir in the parsley. Spoon the sauce over the meatloaf and serve.

Servings: 8
Adapted from source: Everybody Loves Meatloaf by Melanie Barnard