1. Preheat oven at 375. Cook the shallots in olive oil until translucent. When they are ready, let them rest until cool off.
2. Meanwhile, in a large bowl put the slice of bread with the milk. Mix well until all the milk is absorbed by the bread. Add all the chopped parsley at this time, blend them well and let rest for 10 minutes.
3. Add all the other ingredients to the bread milk mixture and mix well.
4. Form 4 mini loaves with your hands. Place on a cookie sheet and bake for 30 minutes or until golden brown
Preheat oven to 400°F. Melt together the butter and oil over medium heat in a small skillet. Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes
Meatloaf. Be sure to follow the directions to remove the meatloaf from the roasting pan right away or otherwise it will begin to soak up all the greases that were removed during cooking- no one wants greasy meatloaf- yuck