Pair with: Zinfandel, syrah, malbec or grenache…really any fruity red
Hearty, filling and a cinch to whip up even on a busy weeknight, meatloaf is a classic comfort food staple. With its layer of fruity ketchup on top, meatloaf needs an equally bold, fruity wine. Zinfandel is our choice. It’s luscious, fruity and jammy, plus bold enough and big enough to stand up to meatloaf’s dense textures and flavors.
Combining three types of ground meat lends more depth to the overall flavor. Serve with roasted carrots and onions.
Yield: 6 servings (serving size: 2 slices)
Ingredients:
1 slice white bread
2 tablespoons fat free milk
1/2 cup ketchup, divided
2/3 pounds ground beef, extra lean
1/2 pound lean ground veal
6 ounces lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray
Preparation:
Preheat oven to 350 degrees.
Place bread in food processor. Pulse 10 times or until coasrse breadcrumbs measure 1 1/2 cups.
Combine breadcrumbs and milk in large bowl, let stand 5 minutes. Add 2 tablespoons ketchup and remaining ingredients, except cooking spray.
Shape meat mixture into a 9 x 5 inch loaf on a broiler pan coated with cooking spray. Spread remaining ketchup over the top of meatloaf. Bake for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes. Coat loaf into 12 slices.
