Meatloaf Spiked with Red Wine
Elevate your comfort food game with this Meatloaf Spiked with Red Wine, a gourmet twist on a beloved classic. This recipe pairs a savory blend of ground beef and pork with the richness of red wine, adding depth and sophistication to every bite. Aromatic onions and garlic sautéed in olive oil infuse the loaf with incredible flavor, while fresh thyme and a tangy Dijon mustard kick bring a perfectly seasoned finish. Topped with a sweet, caramelized ketchup and brown sugar glaze, this hearty meatloaf achieves the perfect balance of sweet and savory. Ready in just over an hour, it's an easy yet impressive dinner that pairs wonderfully with creamy mashed potatoes or roasted vegetables, making it the ultimate comfort food experience. Perfect for family dinners or meal-prepping for the week, this juicy and flavorful meatloaf is destined to become a new favorite.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef (80% lean)
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 0.25 cup Milk
- 2 large Eggs
- 0.5 cup Red wine
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 0.5 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Olive oil
- 1 teaspoon Thyme leaves (fresh, chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons Brown sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan or line it with parchment paper for easier removal.
In a small skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, and red wine. Mix lightly with your hands or a spatula until just combined.
Add the cooked onion and garlic mixture, ketchup, Worcestershire sauce, thyme, salt, black pepper, and Dijon mustard to the bowl. Mix gently but thoroughly, ensuring all ingredients are evenly distributed.
Transfer the meat mixture to the prepared loaf pan and press it down gently to shape it into a uniform loaf.
In a small bowl, mix the ketchup and brown sugar for the topping. Spread this glaze evenly over the top of the meatloaf.
Place the loaf pan into the preheated oven and bake for 50-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest in the pan for 10 minutes to help retain its juices.
Carefully lift the meatloaf out of the pan or slice directly in the pan. Serve warm with your choice of sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 5640 mg | 245% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 64.2 g | ||
| Protein | 204.3 g | 409% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 445 mg | 34% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2404 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
