Instructions: Place dried mushrooms in a small bowl and cover with hot water. Soak for 25 minutes. Rinse fresh mushrooms in cold water. Drain. Remove and discard tough stems. If using portobellos, remove gills with a paring knife. Coarsely chop mushrooms by hand or pulse in a food processor. With a slotted spoon, scoop dried mushrooms out of their liquid; rinse under cold water to remove any grit. Finely chop and reserve liquid.

Preheat oven to 350 degrees. In a large, heavy skillet, combine olive oil and onions, cover, and cook over moderate heat, stirring occasionally, until onions have released their liquid, about 7 minutes. Stir in garlic and cook 1 minute longer. Add fresh and dried mushrooms, cover and cook until fresh mushrooms have wilted and released some liquid. Uncover, increase heat slightly and cook, stirring frequently, until all liquid has evaporated and vegetables are caramelized, about 15 minutes. Stir in wine, tomato paste, tea powder and mushroom liquid, taking care to leave any sediment behind. Simmer until liquid has evaporated, about 8 minutes. Set aside. Cool for 5 minutes.

In a large bowl, combine bread and milk and, using a fork, mash to a paste. Add egg whites. Add beef, pork and cheese, using a wooden spoon or your hands to blend thoroughly. Stir in mushroom mixture, salt and pepper.

Scoop mixture onto center of a large non-stick baking pan. Shape into a loaf about 10 by 5 inches. Bake 25 minutes. Increase oven temperature to 400 degrees and bake another 30 minutes or until a meat thermometer inserted in center reads 165 degrees. Let meat loaf cool; blot fat in pan with paper towels before slicing. Meat loaf can be refrigerated, well wrapped, for up to 5 days.

For ancho ketchup, combine ancho powder and ketchup in a small bowl. Let stand 15 minutes

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