6 @ 1” thick Slices of Day Old Italian bread
1 Cup Whole Milk
1 Large Egg
1# Lean Ground Beef
1 Cup of grated Parmigiano-Reggiano Cheese
1 Small White Onion
2 Tablespoons Flat Leaf Parsley, chopped
1 Teaspoon Dried Oregano
1 Teaspoon Kosher Salt
½ Teaspoon of Fresh Ground Pepper
2 Tablespoons Vegetable Shortening
1 Cup of Beef Stock
2 Tablespoons All Purpose Flour
8oz. White Mushrooms, quartered
1 Tablespoon Worcestershire Sauce

Soak the bread for about 5 minutes in the milk and then squeeze dry. In a large mixing bowl beat the egg. Add the beef, bread, cheese, half the onion, the parsley, oregano, salt and pepper. Form everything into a load about 7 x 4 x 2 inches high. Cover and chill overnight.

Heat the shortening in a 12” cast iron Dutch oven over medium high heat. Place the meatloaf in the center and brown on all sides, about 4 minutes per side. Reserve to a plate.

Discard all but 2 tablespoons of fat left in the skillet. Slowly stir the flour into the pan and cook until it begins to brown. Pour in the stock and bring to a boil. Scrape up everything off the bottom of the pan as you stir. Stir in the remaining onion, the mushrooms, and the Worcestershire sauce. Return the meatloaf to the pan, cover and then simmer for 30 minutes. Remove the meatloaf and let it stand for 5 minutes before serving with the gravy.