Meatloaf

    • Prep Time
    • 15 mins
    • Cook Time
    • 45 mins
    • Yield
    • 1 meatloaf
    • Difficulty Level

This is a recipe for meatloaf. This meatloaf does not have a ketchup glaze, so if you like that I’m sorry to disappoint you. I think this is a more grown up option, as the meatloaf is baked then served with a wine reduction gravy that is infused with some rosemary. It’s very fancy for a meatloaf.

I like to serve it with roasted vegetables (usually roasted broccoli and cauliflower) and of course that delicious wine gravy. This will definitely become one of your favorite weeknight dinners. Enjoy!

Rate Recipe

4 Ratings

Ingredients

  • 2 tbsp good olive oil
  • 1 sprig fresh rosemary
  • 2 lbs ground beef (fatty)
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp chopped fresh chives
  • 3 extra-large eggs, lightly beaten
  • 2/3 cup beef stock
  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 2 1/2 cups panko breadcrumbs
  • 2 cups red wine

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit.
  • 2. Place the ground meat, parsley, thyme, chives, eggs, stock, salt and pepper in a large mixing bowl.
  • 3. Add the panko breadcrumbs to the meat mixture. With clean hands, gently toss the mixture together, until evenly incorporated, but not overly mushed.
  • 4. Put the rosemary sprigs in the bottom of a broiler pan and pour in the red wine and 1 cup of water. Cover with the broiler pan grate. Pat the meat into a rectangle shape and set the meat on the grate.
  • 5. Drizzle the olive oil over the meatloaf. Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 165 degrees F.
  • 6. Remove from the oven and allow to rest for 10 minutes. Meanwhile strain the pan juices into a small saucepan. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Pour into a serving bowl and season with salt and pepper.
  • 7. Slice the meatloaf into 1 inch thick slices and serve, passing the pan juices at the table.

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit.
  • 2. Place the ground meat, parsley, thyme, chives, eggs, stock, salt and pepper in a large mixing bowl.
  • 3. Add the panko breadcrumbs to the meat mixture. With clean hands, gently toss the mixture together, until evenly incorporated, but not overly mushed.
  • 4. Put the rosemary sprigs in the bottom of a broiler pan and pour in the red wine and 1 cup of water. Cover with the broiler pan grate. Pat the meat into a rectangle shape and set the meat on the grate.
  • 5. Drizzle the olive oil over the meatloaf. Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 165 degrees F.
  • 6. Remove from the oven and allow to rest for 10 minutes. Meanwhile strain the pan juices into a small saucepan. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Pour into a serving bowl and season with salt and pepper.
  • 7. Slice the meatloaf into 1 inch thick slices and serve, passing the pan juices at the table.

Rate this recipe

  • 4 people rated this recipe

  • Average Rating

    (4.8 / 5)


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