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1
Preheat oven to 375 degrees F.
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2
In a large bowl, combine eggs, milk, onion, garlic, tomato paste, balsamic vinegar, and Worcestershire sauce.
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3
Next, stir in the breadcrumbs, Parmesan cheese, and Italian seasoning.
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4
Stir until just combined.
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5
Add ground beef and, using your hands, combine everything together just until the breadcrumb mixture is well combined with the beef.
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6
Form the beef mixture into a loaf and press it into a 1 1/2 quart loaf pan.
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7
Bake at 375 degrees F for 45 minutes to 1 hour or until the internal temperature reads 165 degrees F. Remove it from the oven and let it rest for at least 510 minutes before slicing and serving.
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8
To make the sauce, first melt 4 tablespoons of the butter in a large pan over medium heat.
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9
Add the quartered mushrooms and let them cook until they are golden brown, about 10 minutes.
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10
Pour in balsamic vinegar and let it boil until the liquid has evaporated.
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11
Remove the mushrooms from the pan and set aside.
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12
In that same pan, add remaining 2 tablespoons of butter and let it melt.
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13
Ad the chopped mushrooms and let them cook in the butter for a few minutes.
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14
Add the beef stock and bring it all to a boil.
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15
Lower the heat and let it simmer for about 2030 minutes until the beef stock is thick enough to lightly coat the back of a spoon.
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16
Turn off the heat and add the parsley and cream.
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17
Check for seasoning and add salt and pepper to taste (about 1/2 teaspoon of salt and 1/4 teaspoon of pepper to start).
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18
Spoon the quartered mushrooms over the meatloaf slices before pouring a few tablespoons of the sauce over the top.
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19
Garnish with chopped parsley and grated Parmesan.
