Heat a skillet with the oil over medium heat. Sauté the onion and garlic until fragrant. Add the bell pepper, celery, and carrots, sauté, and let it cool off.

In a bowl, mix the breadcrumbs well with the milk, beaten egg, vegetables, cumin, salt, oregano, thyme, parsley and pepper.
Add the ground beef and mix well.
Preheat the oven to 204°C/400°F.

Grease 2 baking sheets.
Divide the meat into 2 equal portions and shape into an elongated round or rectangular form.
Bake the meat in the oven for about 50 minutes, until golden brown and cooked through.
Slice and serve with the Shiitake or Button Mushroom Sauce.

Moscato wine shiitake mushroom sauce
In a skillet, sauté the onion and garlic until they begin to brown slightly.
Add the shiitake mushrooms and sauté until they are cooked through and release their juices.
Add the Moscato wine and let it reduce.
Season with salt, dried thyme, and pepper.

Add the beef broth, tomato sauce, and mix well.
In a small skillet over medium heat, melt the butter, mix in the flour, and cook until golden brown, making sure it doesn’t burn. If it burns, start over.

When the sauce is boiling, gradually add the roux (butter-flour mixture) and stir well to dissolve it into the liquid. Let the sauce simmer slowly for about 10 to 15 minutes so the flour cooks and the sauce thickens. If it becomes too thick, you can add a little boiling water.

The sauce should be smooth and not too thick.
Serve the sauce with the meat loaf