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1
Preheat oven to 350u00b0.
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2
In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
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3
Add in the garlic and cook, stirring 1 minute.
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4
In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
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5
On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
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6
In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
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7
Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
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8
Use the waxed paper to help roll up the meat from the long side.
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9
Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
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10
Bake 45-50 minutes or until the roll is firm and nicely browned.
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11
Make the sauce while the loaf is baking.
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12
In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
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13
Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
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14
Stir in the flour; cook, stirring 1 minute.
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15
Whisk in the broth, marsala, and herbs.
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16
Bring to a boil, stirring.
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17
Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
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18
Season to taste with salt and pepper.
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19
Take the meat loaf out of the oven and let stand 10 minutes.
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20
Cut into 12 slices and serve with the sauce.
