Meatloaf Recipe Red Wine Vinegar Recipes

THE BEST CLASSIC MEATLOAF RECIPE

The Best Classic Meatloaf Recipe image

This amazing homemade meatloaf recipe is tender and juicy with a sweet tangy topping. It's a traditional meatloaf with ground beef, breadcrumbs, onions, seasonings and a ketchup-based topping.

Provided by Amanda Finks

Categories Dinner Entree Main Course Main Dish

Time 1h5m

Number Of Ingredients 15

Ingredients

1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg (beaten)
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
For the Topping:
1/4 cup ketchup
2 tbsp. packed light brown sugar
1 tbsp. red wine vinegar

Steps:

Preheat oven to 350° Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Nutrition Facts : ServingSize 1 /10th of the meatloaf, Calories 164 kcal, Carbohydrate 14.8 g, Protein 11.7 g, Fat 5.7 g, SaturatedFat 2.2 g, Cholesterol 49.9 mg, Sodium 399.3 mg, Fiber 0.6 g, Sugar 6.7 g

MEAT LOAF WITH RED WINE GLAZE

Meat Loaf With Red Wine Glaze image

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.

Provided by Manami

Categories Veal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 25

Ingredients

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

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.

Nutrition Facts : Calories 622.5, Fat 37.6, SaturatedFat 17, Cholesterol 212.2, Sodium 1553.8, Carbohydrate 22.9, Fiber 1.1, Sugar 11.3, Protein 37.4

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Preheat the oven to 350°. 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.
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