Meatloaf with Cognac Mushroom Sauce and Round Two Meatball Parmesan Subs

About 7 years ago I started weekly weeknight meals for my friends and family.  There is a core group that are required to come every week and then once in a while we ask others to join us for fun.  I started this as a way to create that family feeling that I felt was becoming lost in our “modern” world.  I knew weekends would be hard since people seem to book their weekends with other activities.  But a weeknight when you were going to microwave leftovers, a home cooked meal at my house sounds so much better.

If we have a small group, I usually serve 10-12 people, if it is a large group, we can get up to 15-20 people.  So, I have learned to make bulk recipes really well.  So well if fact, that it is quite hard for me to make a small meal for 4 during the rest of the week.  I am the only leftover person in our family, so sometimes I am eating the same thing over and over for lunch.

So, now I have learned to get more creative with leftovers.  I was making meatloaf for the Monday Night Dinner crowd when I realized I bought way to much ground meat. Therefore, I put some of the uncooked meatloaf mix in a container and put it in the fridge for a round two meal later that week.  A meal the rest of my family would happily eat and not realize they were having leftovers.

The first meal was a classic meatloaf with mushroom gravy.  I made my Cream Cheese Mashed Potatoes, except this time I used red skinned potatoes and left them with the skin on.  I also made a mushroom and cognac gravy to go on top of the meatloaf and mashed potatoes.  Then the meal was rounded off my some amazing roasted veggies that my friend contributed to the meal.

This recipe is to make a meatloaf to feed a small army (10-12 people) or make the meatloaf and save half for the round two recipe of Meatloaf Meatball Parmesan Sub Sandwiches.  If you only want to serve 4-6 people, then by all means, half this recipe and you will yield what you need for that too.  There is a lot that goes into this, but trust me the flavor development is worth it and you hopefully already have most of the ingredients at home already.  I also highly suggest using the three forms of ground meat.  Normally, meatloaf is a beef, veal and pork combination, but I think turkey is more accessible than veal and the country pork sausage adds some moisture from the fat and of course flavor.

Classic Meatloaf with Cognac Gravy

  • 1 1/2 lb 93% lean Ground Beef
  • 1 1/2 lb 93% lean Ground Turkey
  • 1 lb bulk Country Pork Sausage
  • 2 large Eggs
  • 1 – 1 1/2 cups of Dry Italian Bread Crumbs
  • 1 diced Yellow Onion
  • 3 stalks of diced Celery
  • 2 peeled and diced Carrots
  • 1 Bell Pepper, diced
  • 3 minced Garlic Cloves
  • 1 tsp Olive Oil
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Soy Sauce
  • 1 small can of Tomato Paste
  • 1 tsp each of Garlic Powder, Onion Powder, Ground Pepper, Salt, Dry Oregano, Dry Thyme, Dry Basil
  • 1/2 cup store bought Ketchup
  • 1/2 cup store bought BBQ Sauce
  1. Pre-heat the oven to 350 degrees.
  2. Saute with the teaspoon of olive oil on medium-high heat the chopped onions, celery, bell pepper, carrots and minced garlic.  Saute until translucent (@8-10 minutes).  Take off the heat and let them cool while you prepare the rest of the ingredients.
  3. In a large mixing bowl combine with a whisk the eggs, Worcestershire sauce, soy sauce, tomato paste and the dry spices.
  4. Add in the mixing bowl with the liquid mixture the ground turkey, beef and pork sausage.  Also add 1 cup of the dry bread crumbs and the semi-cooled sauteed vegetables.  Now with you clean hands start to hand mix everything together.  Mix until just combined and if needed you can add more breadcrumbs if the mixture is too moist.  Don’t over mix, it will create a tough meatloaf.
  5. If you are making the round two recipe, save half of the meatloaf mixture at this point.  Keep refrigerated and make sure you cook the meat within three days.
  6. Take the rest of the mixture and free form a meatloaf shape on a cookie sheet.  Now pour the ketchup and bbq sauce over the top of the uncooked meatloaf to form a crusty sweet glaze on top.  Put in a 350 degree oven for 25-30 minutes or until cooked through.
  7. Let the cooked meatloaf rest out of the oven for 5-10 minutes before slicing into.  Serve by itself or with the sauce below.

Cremini Mushroom and Cognac Sauce

  • 1 lb Cremini Mushrooms cleaned and thinly sliced
  • 1 large Shallot (small dice)
  • 1 minced Garlic Clove
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 2-3 cups Beef Broth
  • 1 1/2 oz Cognac
  • 1 tsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tsp fresh Thyme Leaves
  • Salt and Pepper to taste
  1. In a saute pan, melt the butter and saute the mushrooms, garlic and shallots for 5-10 minutes.
  2. Sprinkle the flour over the veggies and stir for another 2-3 minutes.
  3. Add 2 cups of beef broth and the cognac. Use a medium heat and stir till combined.  Continue to stir until the mixture starts to thicken slightly.
  4. Add the Worcestershire sauce, soy sauce, fresh thyme, salt and pepper.  Stir till combined.
  5. Now taste and adjust the seasoning.  If the gravy is too thick either add more beef broth or water.
  6. Serve immediately once done over the meatloaf and mashed potatoes.

Okay so now you have eaten you meatloaf meal and a couple of days later you are in a hurry and need to get dinner out within 20 minutes.  Here is your Round Two recipe with the uncooked meatloaf mixture that you saved.  Meatloaf Meatball Parmesan Sub Sandwiches.

Meatloaf Meatball Parmesan Sub Sandwiches

  • Leftover Uncooked Meatloaf Mixture
  • Sub Rolls (4-6)
  • 4-6 slices of Provolone Cheese
  • 1/2 cup of Shredded Parmesan Cheese
  • 1 jar of Store Bought Marinara Sauce
  1. Pre-heat the oven to 350 degrees.
  2. Portion the meatloaf mixture to 12 large meatballs or 24 smaller meatballs.  Cook in the oven for 15 minutes.
  3. Warm the marinara sauce on the stovetop in a small saucepan on medium-low while the meatballs cook.
  4. To assemble…Open the sub roll.  Put one slice of provolone cheese on the roll.  Place three meatballs across the roll.  Top with the marinara sauce and sprinkle with Parmesan cheese.

I hope these recipes inspire you to go and make a family dinner of your own…Clink!





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