Meat Loaf with Red Wine GlazeFrom cuzpat 7 years ago
- 2 slices of white sandwich bread, torn into pieces shopping list
- 1/2 cup milk shopping list
- 1 large egg shopping list
- 1 large egg yolk shopping list
- 2 tablespoons coarsely chopped flat-leaf parsley shopping list
- 1 1/2 teaspoons finely chopped sage shopping list
- 1 teaspoon finely chopped thyme shopping list
- 1 tablespoon kosher salt shopping list
- Pinch of freshly ground black pepper shopping list
- Pinch of freshly grated nutmeg shopping list
- Pinch of cayenne pepper shopping list
- 3/4 cup freshly grated parmigiano-reggiano cheese shopping list
- 1/4 cup plain dry bread crumbs shopping list
- 2 tablespoons unsalted butter shopping list
- 1 medium white onion, finely diced shopping list
- 4 garlic cloves, minced shopping list
- 1 pound ground lamb shopping list
- 1/2 pound ground pork shopping list
- 1/2 pound ground veal shopping list
- vegetable oil, for brushing shopping list
- 1 1/4 cups dry red wine shopping list
- 1/4 cup sugar shopping list
- 1 tomato, finely chopped shopping list
- 1 teaspoon unsulfured molasses shopping list
- Pinch of ground allspice shopping list
How to make it
- 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.
- 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. 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°; brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes, then thickly slice and serve.
The Cookcuzpat Sikeston, Mo
The Rating8 people
Sounds good...love the wine glaze!mrsc543 in North Reading loved it
Lovely recipe, and HIGH FIVE to you! :+Dchefelaine in Muskoka loved it
You've done it again! I'm hungry just looking!jeannej in Raleigh loved it
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