Red Wine Glazed Meat Loaf Recipe Paired with Tilia Cabernet Sauvignon

Red Wine Glazed Meat Loaf

Not your mother’s meat loaf! A red wine reduced glaze caramelizes on top as the dish bakes. Moist, tender comfort food and the perfect pairing for a full bodied, juicy red wine like Tilia Cabernet Sauvignon from Argentina.

Red Wine Glazed Meat Loaf


For the glaze:
1 ¼ red wine
¼ cup brown sugar
1 tomato, seeded and finely diced
1 tsp molasses
pinch of allspice

For the meat loaf:
2 thick slices bacon, cut into matchstick sized pieces
1 small onion, finely diced
2 cloves garlic, minced
1 cup fresh bread crumbs
¼ plus 2 tbsp milk
1 whole egg
1 egg yolk
2 tbsp fresh parsley, chopped
1 tsp fresh thyme, minced
1 tbsp sea salt
fresh ground pepper
pinch each of cayenne and fresh grated nutmeg
1 tsp Worcestershire sauce
½ cup grated Parmesan cheese
¼ cup Panko bread crumbs
1½ lb. ground beef chuck
½ lb. ground pork


Preheat oven to 350 F.

In a medium saucepan combine the red wine with the brown sugar, tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze reduces and becomes a thick syrup, about 13 to 15 minutes. Remove from heat and allow to cool. (Can be done 1 day ahead).

In a medium skillet over medium high heat, cook the matchstick pieces of bacon about 2 minutes. Add the diced onion and sauté until the onion becomes softened and bacon starts to crisp. Add the minced garlic and cook another minute or until fragrant. Remove from heat and allow to cool.

In a large bowl combine the fresh breadcrumbs and milk and mash together until a paste is formed. Add the whole egg, egg yolk, parsley, thyme, salt and pepper, nutmeg, cayenne and Worcestershire sauce. Stir together until thoroughly combined. Add the Parmesan cheese, Panko and cooled bacon onion mixture. Stir well. Add the ground beef chuck and pork and knead together until evenly combined. Transfer the meat loaf mixture to a 10” X 6” loaf pan and press it down to create a loaf. (Meat loaf can be prepared to this point 1 day ahead and kept refrigerated overnight).

Bake the meat loaf in a preheated 350 F oven for 50 minutes. At this point remove the pan and drain off as much of the drippings as possible. Brush half the glaze over the meat loaf and bake 10 minutes. Brush the remaining glaze over and bake an additional 10 to 15 minutes or until the internal temperature is 150 F.

Allow the meat loaf to rest 10 to 15 minutes, then thickly slice and serve.

Recipe created by Christie Pollard for the Trialto Wine Group



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