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Prep 40 mins
Cook 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.
- 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
- 1 1⁄4 cups dry red wine
- 1⁄4 cup sugar
- 1 tomatoes, finely chopped
- 1 teaspoon unsulphured molasses
- 1 pinch ground allspice
- 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.