Jane's Beef Burgundy Meatloaf

• 2-½ pounds meatloaf meat
• 1 pkg beefy onion soup mix (set aside ½ tsp for topping)
• 3 slices potato bread ripped to small pieces
• 2 eggs lightly beaten
• salt & pepper

• 1 tbsp olive oil
• 1 package frozen onions & peppers
• Sweet roasted peppers diced
• 2 small porcini mushrooms diced (strong flavor, so don't need too much!)
• ½ cup burgundy wine
• ¼ cup catsup

Heat a skillet and heat 1 tbsp olive oil add veggies & garlic for 5 minutes until softened.  Let stand 20 minutes.

Preheat over to 350 degrees.  Combine all of the above ingredients and mush together.  Form 4 loaves on a broiler pan or meatloaf pan and cook at 350 until center reads 165 degrees on a meat thermometer. In a small dish or cup, mix together 2 tbsp burgundy wine, ½ tsp onion soup mix and 3 tbsp catsup and set aside to brush over meatloaf as its cooking.