Meat Loaf With Red Wine Glaze Recipes

THE BEST CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350° Fahrenheit.
• In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
• Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
• In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
• Bake uncovered for 55 minutes.
• Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

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.

BEEF TENDERLOIN WITH RED WINE GLAZE

Steps:

• Preheat oven to 400 degrees F.
• For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
• For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
• Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
• Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
• Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.