Michael's Italian Meatloaf & October Roses

This time of year I would start to allow my roses to go dormant. After the horrid summer my roses looked as if they were completely fried. However, Friday I noticed things had changed - the rose garden looked like it was April. We may have to wait until 2011 to go dormant...

Rock 'N Roll

Dolly Parton in front of Voluptuous (total accident, but pretty funny)

OK - Meatloaf was something I never had growing up.  I always thought of Randy from "A Christmas Story" pushing his food around, singing about how much he hates meatloaf!  This point of view was completely changed when I was introduced to Italian Meatloaf by Michael Chiarello.  Wow this is an amazingly perfect comfort food for a cool evening. Here is my  take on his delicious dish & it deserves a better name than meatloaf in my opinion.

Italian Meatloaf
Inspired by Michael Chiarello
1 tablespoon olive oil

1 tablespoon butter
3 tablespoons sherry
1 onion, diced
1 red bell pepper, diced
4 Crimini mushroom caps, diced
2 teaspoons diced garlic
3/4 cup Panko breadcrumb
2 tablespoons fresh chopped basil & parsley
2 eggs
1 1/4 lbs extra lean ground beef
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
2 teaspoons crushed red pepper
Salt & Pepper
1 cup of marinara
2 tablespoons of sliced black olives

Preheat oven to 350 degrees.  Remove beef from fridge and allow to sit at room temperature while you prep.  Saute diced onion, pepper, & mushrooms in olive oil over medium heat, add garlic & salt and pepper, saute until slightly dry, add butter and sherry - allow to reduce.  Once the onions and peppers are soft, remove from heat, add to a plate (include liquid) and allow to cool in the freezer.
In the meantime add all other ingredients to a bowl, except the Marinara and olives. Add the cooled peppers, mushrooms, and onions & mix together.  On a large, greased dish add the mixture and shape into a loaf.  Combine the marinara and olives & spread over the top of the mixture.  Bake for 1 hour and 10 minutes (just check that the meat reaches at least 160 degrees).  Remove from oven and let rest for about ten minutes before serving.  I served with smashed red potatoes, green beans (for him) & English peas (for me).
Top each serving with a sprinkle of Parmesan cheese.

Hope you enjoy - heads up the leftovers are even better!  Also check out Michael's store Napa Style - I have gotten some of my favorite things & gifts there.