Meatloaf With Red Wine Reduction Sacue Recipes

MEATLOAF SAUCE

Steps:

• Combine all ingredients.
• Mix well with a whisk until everything is dissolved.
• Add more/less water and brown sugar to desired taste and consistency.
• Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes).

MEATLOAF WITH TOMATO GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
• Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
• Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

RED WINE REDUCTION SAUCE

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
• Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
• Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

MEATLOAF RECIPE WITH THE BEST GLAZE

Steps:

• Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

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.

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

MEATLOAF WITH RED WINE REDUCTION SACUE

Steps:

• Melt butter in skillet over medium heat. Add green peppers, onions, celery, carrots, and garlic; saute until softened. Stir in salt, cumin, pepper, nutmeg and bay leaves. Cook 1 minute. Stir in ketsup and Half and Half; simmer 2 minutes. Cool; remove bay leaves. In large bowl, combine meatloaf mix, eggs, Worcestershire sauce and Tabasco. Add vegetable mixture and mix until well blended. On a foil lined baking sheet, form mixture into a loaf (as a loaf pan does not allow fat to drain away). Baked 60-70 minutes, or thermometer registers 160 degrees. Serve with a red wine reduction sauce, if desired.