Meat Loaf With Red Wine Recipe 465

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.

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.

MEATLOAF SPIKED WITH RED WINE

Steps:

• Combine red wine and breadcrumbs to soften
• In another bowl combine all other ingredients, and then add breadcrumbs - combine well.
• Form into a loaf and place on a pan or in a 9x5 loaf pan - sauce follows:.
• Sauce: 1 cup catsup, 2 tbsp worchestershire, 2 tsp chili powder, dash black pepper, 1/4 cup red wine vinegar, 2 cloves garlic, minced, 1 tsp salt - combine well.
• Pour sauce over meatloaf and bak at 325 F for 1 1/4 hours.

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

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