Red Wine Meatloaf Recipes

RED WINE MEATLOAF

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.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

MEAT LOAF WITH RED WINE GLAZE

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.

ASIAN PORK MEATLOAF WITH RED WINE-MUSHROOM GRAVY

Steps:

• In a large saute pan coated with oil, add the garlic, ginger and black beans. Stir and season. Add carrots, celery, onions, zucchini and stir. Add sambal and hoisin and continue to stir. When the mixture is cooled, mix in the rice, pork and eggs. Season with salt and black pepper. (Test for seasoning by cooking a small piece in boiling water, a frying pan or even nuking it.) Spray a non-stick meatloaf pan and fill with mix. Bake in a preheated 350 degree oven for 45 to 60 minutes or until a knife/poker comes out clean.
• For the Red Wine Mushroom Gravy: In a saucepan coated with oil, caramelize the garlic, onions and mushrooms. Deglaze with red wine and reduce by 75 percent. Add the stock and soy sauce and reduce by 50 percent. Check for seasoning. Using a hand blender, puree the sauce and add the butter. Check again for seasoning. Keep warm.
• Plating: Sauce the plate completely then top off with a thick slab of meatloaf.
• Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997

SUN-DRIED TOMATO MEATLOAF WITH RED CURRANT-WINE SAUCE

Steps:

• Preheat oven to 400°F.
• Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
• To prepare meatloaves, place bread in food processor; pulse 10 times or until coarse crumbs form.
• Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs).
• Divide meat mixture in half. Press each portion into prepared pans.
• Bake at 400°F for 55 minutes or until a meat thermometer registers 180°F.
• To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.
• •To freeze unbaked meatloaf: Prepare through Step 3. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months. To prepare frozen unbaked meatloaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400ºF. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meatloaf with reserved foil; bake at 400ºF for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180ºF. Prepare half of red currant-wine sauce; serve over meat loaf.