Ingredients

Meatloaf:
1/2 cup onion, thinly sliced
4 tablespoons extra-virgin olive oil, plus extra for sauteing and greasing pan
1/2 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
3 eggs
1/2 cup milk
1 tablespoon garlic, finely chopped
1/4 cup white fennel bulb, thinly sliced
1/4 teaspoon ground fennel seed
1 tablespoon dried oregano
2 teaspoons fresh thyme, chopped
2 tablespoons whole-grain mustard
3/4 cup bread crumbs
1 tablespoon tomato paste
1/2 teaspoon hot-pepper flakes
1/2 tablespoon salt
2 teaspoons pepper
1/2 tablespoon fresh sage, chopped (save 3 to 4 fresh leaves for garnish)

Over a low flame, cook onions in a saute pan in 2 tablespoons of olive oil until translucent, about 5 minutes. Preheat the oven to 350 F and lightly grease an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with olive oil. Combine all remaining ingredients in a large mixing bowl and knead by hand. Press mixture into the pan and lay fresh sage leaves over the top. Bake for 50 minutes or until the meat starts to pull away from the pan.

Mushroom Stir-Fry:
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
4 cups mushrooms (any mixed variety), thinly sliced
2 shallots, finely minced
1/2 cup white wine
1/2 teaspoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Heat a skillet over a medium flame. Add olive oil, butter and mushrooms; cook until the mushrooms are lightly browned. Add the shallots and cook for 3 more minutes. Add the wine very slowly (you don't want to flambe and scorch your eyelashes) and cook for another 10 minutes. Add parsley, salt and pepper. Spoon mushrooms on top of meatloaf slices. Then bask in your guest's compliments. Makes 2 servings (2 slices each) with plenty of leftovers.