This recipe offers a flavorful twist on the classic Belgian meatloaf, incorporating aromatic herbs and a hint of wine for a delightful dining experience.
Preheat your oven to 450°F (230°C) and grease a meatloaf pan with the melted butter.
Using melted butter ensures even greasing and prevents sticking.
In a skillet, sauté the chopped onion in a bit of butter over medium heat for 2 minutes.
Stir frequently to avoid burning and to evenly cook the onion.
Add the sliced mushrooms to the skillet and cook for 5 minutes until softened.
Cook until the mushrooms release their moisture and it evaporates.
Stir in the minced garlic and cook for an additional minute.
Adding garlic later prevents it from burning and turning bitter.
In a mixing bowl, combine the ground beef, egg, chopped herbs, salt, pepper, nutmeg, port wine, and cognac.
Mix gently to avoid overworking the meat, which can make it tough.
Add the sautéed onion and mushroom mixture to the bowl and mix until well combined.
Ensure the mixture is evenly distributed for consistent flavor.
Transfer the mixture to the prepared pan, pressing it down gently, and top with rosemary sprigs.
Pressing the mixture ensures it holds its shape during baking.
Bake in the preheated oven for 30 minutes, then reduce the temperature to 400°F (200°C) and bake for an additional 15 minutes.
Reducing the temperature prevents the top from overcooking while the center finishes.
Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, keeping the meatloaf moist.
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