Farm Fresh Recipe
A collective of more than 40,000 American family farmers owns Founding Farmers restaurant in Washington, D.C., along with its sister restaurant Farmers & Fishers. Both D.C. eateries promote the products of family farms, ranches and fisheries from across the country while celebrating the long-standing connection between farmers—the first to lead the "green" movement—and their historic stewardship of natural resources. This recipe originally appeared in an issue of American Farmland magazine.
(Serves four to six)
3/4 cup thinly sliced crimini mushrooms (baby portabella), cleaned and stems removed
3/4 cup thinly sliced button/white mushrooms, cleaned and stems removed
1 1/4 teaspoons kosher salt
1 pinch plus 1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons minced shallots
1 1/2 teaspoons minced garlic
2 tablespoons heavy cream
1 1/2 teaspoons smooth Dijon mustard
1/4 cup panko breadcrumbs (Japanese)
1 1/2 pounds fresh ground beef chuck (90/10 lean, no antibiotics or added hormones)
1 large egg
3/4 teaspoon Worcestershire sauce
1/4 cup fresh coarsely shopped Italian parsley leaves
2 tablespoons snipped fresh chives
1 tablespoon Herbes de Provence seasoning
1/4 teaspoon chopped fresh thyme
1. Using fresh herbs is best, but if substituting dry herbs reduce the amounts by half.
2. Season the mushrooms with 1/4 teaspoon kosher salt and a pinch of ground black pepper. Heat a large skillet over medium heat and add the butter. When hot, saute the mushrooms, shallots and garlic until the shallots are tender and translucent; do not brown. Remove from heat and let cool.
3. In a small bowl, mix together the heavy cream and mustard, then fold in the bread crumbs. Set aside. Preheat the oven to 500 degrees.
4. Put the meat into a mixing bowl, and stir in the egg, Worcestershire sauce, the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Fold in the mustard and cream mixture, and the sauteed mushrooms. Fold in the herbs. Combine all of the ingredients well. Hand-shape the meatloaf mix into a loaf. The meatloaf can be covered and refrigerated for up to a day before roasting. Place the meatloaf in a shallow baking dish. Melt the butter and drizzle over the top of the loaf.
5. Bake for 10 minutes at 500 degrees to form the golden butter crust and seal in the juices. Reduce the heat to 350 degrees, and continue to cook for about 30 to 35 minutes or until the internal temperature reaches 155 degrees. Let meatloaf rest for 10 minutes before serving.