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Meatloaf with sliced zucchini and bell peppers

Red Wine Meatloaf

A rich, savory twist on a comfort classic, this red wine meatloaf is tender, flavorful, and finished with a bold glaze that brings depth to every bite. Pairs beautifully with: WIT 2022 Cabernet Sauvignon — its structured tannins and dark fruit notes complement the richness of the beef and enhance the red wine reduction.
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Prep Time 20 minutes
Cook Time 1 hour
Ingredients Method

Ingredients
  

  • 1 garlic clove
  • ½ cup cubed (about 1/4-inch cubes) whole-grain chewy bread/baguette
  • ½ cup dry red or white wine
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 TBSP balsamic vinegar
  • 1 TBSP tomato paste
  • 4 large fresh basil leaves, torn
  • 1 sliced bacon, minced
  • ½ cup shredded Asiago or extra-sharp cheddar cheese
  • ¼ onion, cut into 1/4 inch dice
  • ¼ large sweet red pepper, cut into 1/4 inch dice
  • 2 large whole scallions, thinly sliced
  • 1 large egg yolk
  • 1 lb ground 85% beef chuck

Method
 

  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, including bread crumb mixture, 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.
  5. Mashed potatoes are the classic partners. For a lighter side pair it with a puree of braised broccoli and garlic.