Meatloaf Spiked With Red Wine Recipes

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RED WINE MEATLOAF



Red Wine Meatloaf image

Red Wine Meatloaf is full of bold flavors, is filling and makes for great leftovers during the week! Cabernet Sauvignon enhances the flavor of the beef and seasonings and lends a hand in creating this mouthwatering meatloaf!

Provided by Julie

Categories     Main Dishes

Time 1h

Number Of Ingredients 15

2 tbsp ghee
1/2 C finely chopped onion
1/2 C finely chopped celery
3 cloves of garlic, minced
1 tsp Italian seasoning
1 C tomato sauce
1/4 C red wine such as cabernet sauvignon
3 tbsp chopped fresh basil
2 tbsp chopped fresh Italian parsley
1/3 C gluten free breadcrumbs
1 1/2 lbs lean (90/10) ground beef (I used grass-fed beef)
1 lb ground pork
1 tsp ground black pepper
1 tsp salt
Extra chopped parsley for garnish.

Steps:

  • Preheat your oven to 350.
  • Heat the ghee in a skillet over medium heat. Add the onion, celery, garlic and Italian seasoning and cook until the onion and celery are tender, about 10 minutes. After cooking the veggies, remove from heat and set aside to allow to cool for a few minutes.
  • While the veggies are cooking, chop your basil and Italian parsley.
  • Add the chopped basil, Italian parsley, tomato sauce and breadcrumbs to the cooked veggies.
  • Place the ground beef and ground pork in a large mixing bowl. Pour the veggie mixture into the bowl with the meat and season with salt and pepper. Add the red wine. Gently mix together.
  • Press the meat mixture into an 8x4 loaf pan and form the top into a rounded shape.
  • Bake for 45 minutes or until the internal temp is 150. Ovens can vary so it may take more or less time. My convection oven took about 50 minutes.
  • Remove the meatloaf from the oven and drain any excess liquid. There will most likely be a lot of excess liquid due to the fat content of the beef and pork.
  • Allow the meatloaf to cool for 10-15 minutes and then carefully remove from the loaf pan and slice.

Nutrition Facts : Calories 503 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 38 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 576 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

ROASTED RED PEPPER MEATLOAF WITH SPICY BARBECUE GLAZE



Roasted Red Pepper Meatloaf with Spicy Barbecue Glaze image

Roasted red pepper and fresh cilantro and parsley are mixed into this meatloaf and glazed with a barbecue sauce with a little chipotle kick.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 14

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup crushed crackers or cracker meal
1 cup jarred roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/4 cup ketchup
Kosher salt and freshly ground black pepper
1/4 cup barbecue sauce
2 teaspoons honey
1 teaspoon chipotle chile powder
1 teaspoon cider vinegar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the meatloaf mix, crackers, roasted red peppers, cilantro, parsley, eggs, onion, garlic, ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
  • Stir together the barbecue sauce, honey, chipotle chile powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

SPICED BEEF IN RED WINE



Spiced Beef in Red Wine image

There is nothing to stop you from serving spiced beef in red wine at a dinner party, but proper cooking should not be undertaken only for company. I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer. It makes a great warming supper for nights when you are lazing on a sofa watching television. Just because it's Wednesday, you need not have to resort to a bagel or grilled cheese for dinner.

Provided by Nigella Lawson

Categories     weekday, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

2 slices bacon, roughly chopped
2 large onions, roughly chopped
2 large leeks, white and light-green parts only, roughly chopped
3 medium carrots, peeled and roughly chopped
1/2 cup fresh parsley
1/3 cup flour
Salt and freshly ground black pepper
2 1/2 pounds chuck steak in 2-inch cubes
2 tablespoons vegetable oil, or more as needed
Pinch ground cloves
1 1/2 cups red wine
2 cups beef stock or canned beef broth
2 tablespoons Worcestershire sauce
3 star anise
1 tablespoon light brown sugar

Steps:

  • Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.
  • Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.
  • If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.
  • Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 24 grams, Carbohydrate 25 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 15 grams, Sodium 1114 milligrams, Sugar 8 grams, TransFat 2 grams

TRADITIONAL MEATLOAF



Traditional Meatloaf image

My daughter hated meat loaf until I made this recipe adapted from other recipes I have read. Now she wants it once a week. I think it is the sweet topping that made the difference.

Provided by Karen From Colorado

Categories     Meat

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

2 eggs
3/4 cup milk
1/2 cup fine dry breadcrumb
1/4 cup finely chopped onion
2 teaspoons parsley
1 teaspoon salt
1/8 teaspoon ground pepper
1/2 teaspoon ground sage
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
2 teaspoons garlic powder
1 1/2 lbs lean ground beef
1/4 cup catsup
2 teaspoons brown sugar
1 teaspoon dry mustard or 1 teaspoon prepared mustard

Steps:

  • Combine eggs, milk, and Worcestershire.
  • Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
  • Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
  • Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
  • Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.

Nutrition Facts : Calories 304.2, Fat 14.8, SaturatedFat 6, Cholesterol 140, Sodium 696.6, Carbohydrate 14, Fiber 0.9, Sugar 4.8, Protein 27.6

MEAT LOAF WITH RED WINE RECIPE - (4.6/5)



Meat Loaf with Red Wine Recipe - (4.6/5) image

Provided by Claude

Number Of Ingredients 6

1 lb meat (beef, veal, and pork) (or some combination of - what ever you have)
1 envelope dry onion soup mix (like Lipton Beefy Onion)
1/3 to 1/2 cup dry bread crumbs
1 egg
1/4 cup red wine
1 8 oz can tomato sauce ( 2 oz for mixing, 6 oz for on top)

Steps:

  • Heat oven to 350F In a bowel mix together: - meat - dry onion soup mix - bread crumbs - egg - Red Wine - tomato sauce (2 oz) Do not mix the meat to much it makes it tough. Put in loaf pan and form loaf with the meat. Pour the remaining tomato sauce (6 oz) on top of the meat. Put loaf pan in oven and bake 1 hour. Take out of oven and let stand 10 minutes before cutting. serve

MEAT LOAF WITH RED WINE GLAZE



Meat Loaf With Red Wine Glaze image

The meat loaf brushed with the red wine glaze, caramelizes as it bakes. Making it delicious! The "maligned" meat loaf takes on beautiful glaze & the glaze makes it especially easy to pair with wine. The meat loaf isn't heavily seasoned so it can be paired with almost any fullbodied red. Try a firm Cabernet like the 2005 Chateau Ste Michelle Columbia Valley. Recipe by Shea Gallante; from: Promiscuous Food: "Recipes that Pair with Many Wines", 6 Pairing tips from Shea Gallante. Recipe appeared in F&W Magazine, April 2008.

Provided by Manami

Categories     Veal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 25

2 slices white bread, torn into pieces
1/2 cup milk
1 large egg
1 large egg yolk
2 tablespoons coarsely chopped flat leaf parsley
1 1/2 teaspoons finely chopped sage
1 teaspoon finely chopped thyme
1 tablespoon kosher salt
1 pinch fresh ground black pepper
1 pinch of freshly grated nutmeg
1 pinch crushed red pepper flakes (or two)
3/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup plain breadcrumbs
2 tablespoons unsalted butter
1 medium white onion, finely diced
4 garlic cloves, minced
1 lb ground lamb
1/2 lb ground pork
1/2 lb ground veal
vegetable oil, for brushing
1 1/4 cups dry red wine
1/4 cup sugar
1 tomatoes, finely chopped
1 teaspoon unsulphured molasses
1 pinch ground allspice

Steps:

  • Preheat the oven to 350°F
  • In a large bowl, combine the bread pieces with the milk and mash to a paste.
  • Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth.
  • Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
  • In a medium skillet, melt the butter.
  • Add the onion and cook over moderate heat until softened, about 7 minutes.
  • Add the garlic and cook just until fragrant, 1 minute longer.
  • Let cool, then transfer to the bowl.
  • Add the lamb, pork and veal and knead until evenly combined.
  • Brush a medium oval baking dish with oil or cooking spray
  • Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf.
  • Bake for about 50 minutes, or until firm but not quite cooked through.
  • Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar.
  • Boil until the glaze is thick and syrupy, about 15 minutes.
  • Brush half of the glaze over the meat loaf.
  • Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°F; brush once more with the remaining glaze during baking.
  • Let the meat loaf rest for 15 minutes, then thickly slice and serve.

Nutrition Facts : Calories 622.5, Fat 37.6, SaturatedFat 17, Cholesterol 212.2, Sodium 1553.8, Carbohydrate 22.9, Fiber 1.1, Sugar 11.3, Protein 37.4

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  • Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
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