Step 1

Rehydrate porcini mushrooms in hot water until soft; squeeze moisture out and chop, reserving mushroom liquid.

Step 2

Heat a large skillet over medium high heat and cook diced pancetta until crisp. Remove to a bowl with a slotted spoon, reserving drippings.

Step 3

Add carrots, leeks (onions) and garlic to the pan and cook until soft, about 5 minutes. Add reserved mushroom liquid and continue cooking over medium low until all moisture has been absorbed.

Step 4

Combine vegetables and reserved pancetta bits with bread crumbs, cheese, eggs, and spices and mix well.

Step 5

Add meat and use a fork to combine fully, making sure not to pack down the meat too much.

Step 6

Press meat into an 8 x 8 baking dish and bake at 350 degrees until cooked through, about 40 minutes.