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1
Preheat the broiler.
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2
In a small bowl, cover the bread cubes with the milk and let stand until the milk is absorbed, about 5 minutes.
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3
In a large bowl, mix the beef chuck with the sausage.
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4
Add the milk-soaked bread and the eggs, grated cheese, ricotta, garlic, shallot, parsley, salt and pepper and mix thoroughly.
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5
On a large rimmed baking sheet, form the mixture into a 10-by-6-inch meat loaf.
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6
Drizzle the top with olive oil and rub the oil over the meat loaf.
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7
Broil about 6 inches from the heat for about 5 minutes, until richly browned.
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8
Pour the wine and beef broth into a large slow cooker.
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9
Using 2 long spatulas, transfer the meat loaf to the cooker.
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10
Cover and cook on high heat for 1 hour.
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11
Reduce the heat to low and cook for another hour.
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12
Add the mushrooms and cream and cook for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the meat loaf registers 165 to 170.
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13
With the same 2 spatulas, transfer the meat loaf to a platter.
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14
Pour the cooking liquid into a glass measuring cup and skim off the fat.
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15
In a blender, combine half of the mushrooms with the cooking liquid and puree.
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16
Transfer the gravy to a sauceboat and stir in the remaining mushrooms.
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17
Slice the meat loaf and serve with the mushroom gravy.
