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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Line a rimmed baking sheet with aluminum foil and set it aside.
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3
Melt the butter in a large frying pan over medium-high heat until foaming.
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4
Add the onions, mushrooms, and 1/2 teaspoon of the salt and season with pepper.
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5
Cook, stirring occasionally, until the onions have softened and are slightly browned and any liquid from the mushrooms has evaporated, about 8 to 10 minutes.
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6
Add the garlic and cook until fragrant, about 30 seconds.
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7
Increase the heat to high, add the wine, scrape up any brown bits from the bottom of the pan, and simmer until the wine has almost completely evaporated, about 3 to 4 minutes.
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8
Remove the pan from the heat and stir in the thyme and rosemary.
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9
Transfer the vegetable mixture to a large bowl and set it aside to cool slightly, about 5 minutes.
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10
Meanwhile, place the eggs in a small bowl and whisk to break them up.
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11
Add the cracker crumbs, Worcestershire sauce, measured pepper, and remaining 2 teaspoons of salt and stir to combine; set aside until the sauteed vegetables have cooled.
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12
Add the meat to the cooled vegetables, breaking it up with your hands.
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13
Add the egg-cracker mixture and the cheese.
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14
Using clean hands, mix everything until evenly combined (dont squeeze or overwork the mixture).
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15
Transfer the mixture to the center of the prepared baking sheet.
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16
Using your hands, form it into a 9-by-5-inch loaf.
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17
Bake until an instant-read thermometer inserted into the center registers 160 degrees F to 165 degrees F, about 50 minutes.
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18
Transfer the baking sheet to a wire rack and let sit 10 minutes before slicing the meatloaf.
