Best Red Wine Meatloaf Recipes

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.

MUSHROOM STUFFED MEATLOAF WITH RED WINE JUS

Steps:

• 1. For the Stuffing Add the butter to saute pan. Add the leek and garlic and saute about 1 minute. Add the mushrooms. Cover and cook 10 minutes. Uncover and cook on high until liquid has evaporated. Add the parsley thyme salt and pepper. Stir to combine and set aside.
• 2. For the meatloaf Mix all the meatloaf ingredients together. Preheat oven 350 degrees. Transfer half the meat mixture into baking pan. Top with the mushroom stuffing. Top with the rest of the meatloaf mixture. Bake about 1 hour until done. Pouring off fat.
• 3. While the meatloaf is cooking make the jus. Place olive oil in pan. Add the onion and cook on medium low for 10 minutes. Add the sugar and cook another 10 minutes on low. Add the carrot, and celery and cook 5 more minutes. Stir in the tomato paste and cook 2 minutes. Add the red wine and cook until reduced by half. Add the beef stock, thyme, salt and pepper. Cook for 30 minutes and the strain and discard solids.
• 4. Place the strained jus on stove and mix the cornstarch and water together. Stir into jus to thicken a bit. Serve the meatloaf with the Jus.

RED WINE MEATLOAF

Steps:

• 1. Preheat the oven to 350ºF. Have a 9-inch square cake pan handy. 2. Turn on a food processor and drop in the garlic. Then drop in the bread cubes and process until pieces are a quarter the size of a pea. Scrape everything into a large bowl and moisten the crumbs with the wine. Let wine soak into the bread while you prep the rest of the ingredients. 3. Completely blend in all the remaining ingredients except the meat. Then work in the meat with a spoon until everything is thoroughly mixed. Turn the mixture into the pan and shape into a plump loaf. 4. Bake the meatloaf 20 minutes and pour the 1/2 cup of wine over it. Bake another 30 to 40 minutes, basting occasionally with the pan juices, or until an instant reading thermometer inserted into the meat loaf's center reads 160ºF. Remove the meatloaf from the oven; let it rest about 15 minutes, then slice for serving.

MEATLOAF SPIKED WITH RED WINE

Steps:

• Combine red wine and breadcrumbs to soften
• In another bowl combine all other ingredients, and then add breadcrumbs - combine well.
• Form into a loaf and place on a pan or in a 9x5 loaf pan - sauce follows:.
• Sauce: 1 cup catsup, 2 tbsp worchestershire, 2 tsp chili powder, dash black pepper, 1/4 cup red wine vinegar, 2 cloves garlic, minced, 1 tsp salt - combine well.
• Pour sauce over meatloaf and bak at 325 F for 1 1/4 hours.