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redwine-glazed-meatloaf

Classic Meatloaf with a Red Wine-Tomato Glaze

I find myself craving a homemade meatloaf at least once a month; it’s easy, delicious and soul-soothing.  We had authentic autumn weather a few weeks ago and of course that called for meatloaf!!!  This recipe is inspired by a meatball recipe I’d come across in the summer; enjoy 🙂

Serves 4 – 6

3 Pieces of whole wheat baguette (1 inch thick)

1 Medium onion, grated

453 g extra lean ground beef

1 (Large) egg

3 Cloves garlic, crushed

1 tsp Dijon mustard

1 tsp salt, plus more

½ tsp pepper, plus more

1 cup sodium-reduced beef stock

1/2 cup red wine

2 tbsp tomato paste

Preheat your oven to 375.

In a large mixing bowl pour some luke warm water over the bread slices and let the bread soak in the water; leave enough water to cover the bread.

After the bread has completely softened and absorbed the water, drain the water out of the bowl and gently squeeze the excess water out of the bread.

When you’re left with soaked bread only, add the onion, ground beef, egg, garlic, Dijon mustard, the 1 tsp of salt and the ½ tsp of pepper to the bowl; mix well using your hand, stop mixing when everything has come together smoothly.

Transfer to a standard-sized, nonstick loaf pan.

Bake for 45-50 minutes, until the meat is cooked through; meanwhile: Whisk together the beef stock, red wine and tomato paste; bring it to a boil and boil for 10 minutes (until reduced in half).

Pour half the glaze halfway through cooking, about 25 minutes and then continue to boil the remainder of the glaze until a thick sauce forms.

Once out of the oven, drain off the excess fat and liquid off the meatloaf.

Brush the remainder of the glaze onto the meatloaf just before serving.

Garnish with fresh parsley (optional).

Serve immediately or at room temperature.

Notes:

  1. Feel free to use turkey or chicken but use a ½ tsp of salt instead and omit the egg.
  2. Go with whatever stock you have on hand.

glazed-meat-loaf

 

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Classic Meatloaf with a Red Wine-Tomato Glaze
Print Recipe
I find myself craving a homemade meatloaf at least once a month; it's easy, delicious and soul-soothing. We had authentic autumn weather a few weeks ago and of course that called for meatloaf!!! This recipe is inspired by a meatball recipe I'd come across in the summer; enjoy 🙂
Servings Prep Time
4-6 5 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 5 minutes
Cook Time
50 minutes
Classic Meatloaf with a Red Wine-Tomato Glaze
Print Recipe
I find myself craving a homemade meatloaf at least once a month; it's easy, delicious and soul-soothing. We had authentic autumn weather a few weeks ago and of course that called for meatloaf!!! This recipe is inspired by a meatball recipe I'd come across in the summer; enjoy 🙂
Servings Prep Time
4-6 5 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 5 minutes
Cook Time
50 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 375.
  2. In a large mixing bowl pour some luke warm water over the bread slices and let the bread soak in the water; leave enough water to cover the bread.
  3. After the bread has completely softened and absorbed the water, drain the water out of the bowl and gently squeeze the excess water out of the bread.
  4. When you’re left with soaked bread only, add the onion, ground beef, egg, garlic, Dijon mustard, the 1 tsp of salt and the ½ tsp of pepper to the bowl; mix well using your hand, stop mixing when everything has come together smoothly.
  5. Transfer to a standard-sized, nonstick loaf pan.
  6. Bake for 45-50 minutes, until the meat is cooked through; meanwhile: Whisk together the beef stock, red wine and tomato paste; bring it to a boil and boil for 10 minutes (until reduced in half).
  7. Pour half the glaze halfway through cooking, about 25 minutes and then continue to boil the remainder of the glaze until a thick sauce forms.
  8. Once out of the oven, drain off the excess fat and liquid off the meatloaf.
  9. Brush the remainder of the glaze onto the meatloaf just before serving.
  10. Garnish with fresh parsley (optional).
  11. Serve immediately or at room temperature.
Recipe Notes
  1. Feel free to use turkey or chicken but use a ½ tsp of salt instead and omit the egg.
  2. Go with whatever stock you have on hand.
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