1 hr 20 mins
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.
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- 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
- 1Preheat the oven to 350°F
- 2In a large bowl, combine the bread pieces with the milk and mash to a paste.
- 3Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth.
- 4Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
- 5In a medium skillet, melt the butter.
- 6Add the onion and cook over moderate heat until softened, about 7 minutes.
- 7Add the garlic and cook just until fragrant, 1 minute longer.
- 8Let cool, then transfer to the bowl.
- 9Add the lamb, pork and veal and knead until evenly combined.
- 10Brush a medium oval baking dish with oil or cooking spray
- 11Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf.
- 12Bake for about 50 minutes, or until firm but not quite cooked through.
- 13Meanwhile, 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.
- 14Boil until the glaze is thick and syrupy, about 15 minutes.
- 15Brush half of the glaze over the meat loaf.
- 16Continue 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.
- 17Let the meat loaf rest for 15 minutes, then thickly slice and serve.
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Nutritional Facts for Meat Loaf With Red Wine Glaze
Serving Size: 1 (314 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 622.5
- Calories from Fat 338
- Total Fat 37.6 g
- Saturated Fat 16.9 g
- Cholesterol 212.1 mg
- Sodium 1553.7 mg
- Total Carbohydrate 22.9 g
- Dietary Fiber 1.0 g
- Sugars 11.3 g
- Protein 37.3 g