Meat Loaf Bolognese

Preheat oven to 35

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Arrange breadcrumbs on a baking sheet; bake at 350 for 8 minutes.

Heat a small skillet over medium-high heat. Coat pan with cooking spray.

Add pancetta; saut for 2 minutes.

Add 1/2 cup shallots and carrot; saut 8 minutes, stirring occasionally.

Add tomato paste; cook 1 minute.

Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.

Remove pan from heat; cool 5 minutes.

Combine the breadcrumbs, pancetta mixture, milk, and next 6 ingredients (through veal) in a large bowl; gently mix until just combined.

Transfer mixture to a 9 x 5-inch loaf pan coated with cooking spray; do not pack.

Bake at 350 for 40 minutes or until a thermometer registers 16

Let stand 10 minutes; cut into 6 slices.

To prepare sauce, melt butter in a medium saucepan over medium-high heat.

Add cremini mushrooms and 2 tablespoons shallots; saut for 6 minutes, stirring occasionally.

Add flour, and cook for 1 minute.

Add 1 cup beef broth; cook for 2 minutes, stirring frequently. Stir in half-and-half, 1/4 teaspoon black pepper, and dash of salt. Cook for 30 seconds.

Serve with meat loaf.