Jul 14 2026
Restaurants›Citizen Public House›Amaro Meatloaf Recipe

Amaro Meatloaf Recipe

Inspired by Citizen Public House
Time1h 40m
Serves4

Mashed Yukon Gold potatoes, oven roasted zucchini, porcini mushroom cream, cabernet demi-glace

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Ingredients

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Meatloaf

Porcini Mushroom Cream

Cabernet Demi-Glace

Mashed Yukon Gold Potatoes

Oven Roasted Zucchini

Garnish

Method

Meatloaf

  1. 1

    Preheat and sauté aromatics

    Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced onion and sauté until translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.

  2. 2

    Soak breadcrumbs

    In a small bowl, combine the bread crumbs and 1/4 cup whole milk; let sit 5 minutes until the crumbs absorb the milk.

  3. 3

    Mix meatloaf

    In a large bowl, combine ground beef and ground pork. Add the soaked breadcrumbs, sautéed onion and garlic, beaten egg, Amaro, Worcestershire sauce, chopped parsley, salt, and pepper. Using your hands or a spatula, gently mix just until combined — do not overwork (about 20–30 strokes).

  4. 4

    Shape and bake

    Transfer the mixture to a rimmed baking sheet or an 8x5-inch loaf pan lined with parchment. Shape into a compact loaf about 8 inches long. Place in the preheated 375°F oven and bake 45–55 minutes, or until internal temperature reaches 160°F (71°C). If top browns too quickly, tent loosely with foil for the last 10–15 minutes.

  5. 5

    Rest

    Remove meatloaf from oven and let rest 10 minutes before slicing. Resting allows juices to redistribute and makes slicing cleaner.

Porcini Mushroom Cream

  1. 6

    Rehydrate porcini

    Place dried porcini mushrooms in 1/2 cup hot water and let soak 20 minutes. Once softened, remove mushrooms, reserve soaking liquid, and roughly chop the porcini. Strain soaking liquid through a fine mesh to remove grit and reserve.

  2. 7

    Cook mushrooms and shallot

    In a medium skillet, melt 2 tablespoons butter over medium heat. Add minced shallot and cook until softened, about 2 minutes. Add sliced cremini mushrooms and chopped rehydrated porcini. Sauté until mushrooms release their liquid and begin to brown, about 6–8 minutes.

  3. 8

    Deglaze and simmer

    Add 2 tablespoons white wine and scrape up any brown bits. Cook until most of the wine evaporates (1–2 minutes). Add reserved porcini soaking liquid (about 1/4 cup after straining) and 1/2 cup stock. Bring to a gentle simmer.

  4. 9

    Finish cream sauce

    Reduce heat to low and stir in 3/4 cup heavy cream and 1 teaspoon fresh thyme. Simmer gently until the sauce thickens slightly, about 4–6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. For a smoother sauce, blend with an immersion blender briefly or transfer half to a blender and puree, then return to pan. Keep warm until plating.

Cabernet Demi-Glace

  1. 10

    Reduce wine with shallot

    In a small saucepan over medium heat, combine 1/2 cup cabernet and the minced shallot (1 tsp). Simmer until reduced by half, about 6–8 minutes.

  2. 11

    Add demi-glace and finish

    Add 3/4 cup beef demi-glace to the reduced wine. Stir in 1 teaspoon brown sugar. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Remove from heat and whisk in 1 tablespoon cold butter to give a glossy finish. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper to taste. Keep warm.

Mashed Yukon Gold Potatoes

  1. 12

    Cook potatoes

    Place peeled and chopped Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, 12–15 minutes. Drain well.

  2. 13

    Mash and finish

    Return drained potatoes to the warm pot off the heat for a minute to dry. Add 3 tablespoons butter and warm 1/2 cup milk. Mash with a potato masher or ricer until smooth but still a bit fluffy. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

Oven Roasted Zucchini

  1. 14

    Prep and roast

    Increase oven temperature to 400°F (205°C) after removing meatloaf (or roast concurrently if space and timing allow). Toss zucchini half-moons with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast for 12–15 minutes until tender and lightly browned at the edges.

  2. 15

    Finish

    Remove from oven and, if desired, sprinkle with 2 tablespoons grated Parmesan while hot. Keep warm for plating.

Plating & Garnish

  1. 16

    Slice meatloaf and assemble

    Slice the rested meatloaf into 1-inch thick slices. Spoon a smear of mashed Yukon Gold potatoes onto each plate. Place two slices of meatloaf partially atop the potatoes. Spoon 2–3 tablespoons of porcini mushroom cream around and slightly over the meatloaf.

  2. 17

    Add demi-glace and vegetables

    Drizzle 1–2 tablespoons of the warmed cabernet demi-glace over the meatloaf slices. Arrange a portion of roasted zucchini beside the meatloaf. Taste and adjust any seasoning if needed.

  3. 18

    Garnish and serve

    Finish with chopped fresh parsley and a few microgreens or baby arugula. Serve immediately.

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