Meat Loaf With Red Wine Recipe 465 Recipes

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.

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.

FOOD & WINE'S NO-APOLOGIES MEATLOAF

Steps:

• In a large skillet, melt the butter over moderate heat. Add the onion, green pepper, celery, and thyme. Reduce the heat to low; cook covered, stirring one or twice, until the vegetables are very soft (about 20 minutes). Remove from heat; cool to room temperature.
• Preheat oven to 350°F In a large bowl, combine cooked vegetables and beef. Add oats, 1/3 cup ketchup, eggs, salt, and pepper; mix well. Spoon the meat mixture into a large shallow baking dish. Form the meat into a flat loaf about 2 inches high and smooth the top with the back of a spoon. Spread the remaining 1/3 cup ketchup over the loaf; arrange the bacon strips on top.
• Bake the meatloaf for 1 hour or until it is just cooked through and shows no trace of pink. (A thermometer will register 145°F in the center of the loaf). Let the meatloaf stand for about 10 minutes before slicing and serving.
• NOTES: For my large family, I double the recipe and increase cooking time to approximately 1-1/2 hours. A dash of Worcestershire sauce or Pick-A-Pepa kicks up the flavor nicely. You can also substitute turkey bacon, or omit the bacon and add a dash of liquid smoke. Using tomato paste on top of the meatloaf instead of ketchup adds a tangy flavor.

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

SUN-DRIED TOMATO MEATLOAF WITH RED CURRANT-WINE SAUCE

Steps:

• Preheat oven to 400°F.
• Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
• To prepare meatloaves, place bread in food processor; pulse 10 times or until coarse crumbs form.
• Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs).
• Divide meat mixture in half. Press each portion into prepared pans.
• Bake at 400°F for 55 minutes or until a meat thermometer registers 180°F.
• To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.
• •To freeze unbaked meatloaf: Prepare through Step 3. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months. To prepare frozen unbaked meatloaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400ºF. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meatloaf with reserved foil; bake at 400ºF for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180ºF. Prepare half of red currant-wine sauce; serve over meat loaf.