Lamb Meatloaf with Shiitakes, Currants & Caramelized Onions
Serves: Makes two loaves, serving 8 to 10.
  • 1 large yellow onion, thinly sliced
  • ½ pound shiitake mushrooms, cleaned & sliced
  • Salt and ground black pepper
  • 5 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 1 teaspoon pimentón (smoked paprika)
  • 1½ cups dry red wine
  • 1½ cups fresh breadcrumbs
  • ¾ cup milk
  • 1 pound ground lamb
  • 1 pound ground beef
  • 2 teaspoon dried thyme leaves
  • 1 teaspoon hot red pepper flakes
  • 3 large eggs, beaten
  • ⅔ cup currants or raisins
  • ¼ cup chopped fresh parsley
  1. Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add onions; saute until golden brown, about 5 minutes. Reduce heat to medium-low; continue to cook until caramelized; 5 to 7 minutes longer. Remove from pan. Increase heat to medium and add another tablespoon of oil to the skillet. Add mushrooms; sauté, lightly seasoning with salt and pepper, until soft and beginning to brown, 4 to 5 minutes. Remove from pan. Add remaining tablespoon of olive oil and the garlic; sauté until fragrant, about a minute. Mix Dijon, Worcestershire, tomato paste, and pimentón; add to garlic and cook to intensify flavors, about a minute. Increase heat to medium-high; add red wine and reduce until it resembles a thick sauce, 5 to 7 minutes.
  2. Meanwhile, mix breadcrumbs and milk and set aside. In a large bowl, mix lamb, beef, thyme, pepper flakes, eggs, mushrooms, onions, wine mixture, and 1 teaspoon salt and ½ teaspoon pepper. Using your hands or the tines of a fork, mix until well combined. Mix in breadcrumb mixture, currants, and parsley.
  3. Form into two equal logs and place on foil- or parchment-lined cookie sheet. Bake until a meat thermometer registers 160, 40 to 45 minutes. For an impressive, brown exterior, broil on high for a minute or so. Let rest five minutes; slice and serve.
Leftovers make great sandwiches with nice, crusty bread and spicy honey mustard. You can also freeze one or both loaves raw (to bake later) or cooked (to thaw and heat later).
Recipe by Three Many Cooks at