Wine Lover’s Meatloaf Recipe
• Small loaf pan
• Aluminum foil
• 1 lb high quality low fat ground beef
• 1/2 tablespoon New Mexico red Chile powder (mild or medium)
• Sea salt
• Fresh ground pepper
• 1 organic Cipollini onion
• 1 organic yellow onion
• 1 garlic clove
• 1 egg
• Worcestershire sauce
• 1/2 cup bread crumbs
• 1/2 cup organic Ketchup
• 2-3 bunches of chopped parsley
• Balsamic vinegar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cumin
• 1/2 cup of Crimini mushroom
• 1/2 cup of Chanterelle mushroom (not always in season) can substitute with white or other mushrooms
Pre-heat oven to 350 degrees Fahrenheit. chop yellow and Cipollini onions and one garlic clove; place in sauté pan with olive oil; caramelize and then add Balsamic vinegar; let Balsamic vinegar reduce. After vinegar has reduced let onions cool. Clean and chop parsley and mushrooms.
In a mixing bowl add ground beef, New Mexico red Chile powder, one egg, bread crumbs, chopped mushrooms, chopped parsley; (save some parsley to add to top of meat loaf), a few dashes of Worcestershire sauce, sea salt, freshly ground pepper, cardamom and cumin, sautéed onions and garlic and Ketchup. Mix ingredients and then place in a foiled small loaf pan. Place in oven for 60 minutes; occasionally take loaf pan with oven mitts to drain fat; when golden brown take out and let meatloaf rest.
You can create a larger meat loaf by adding 1 more pound of ground beef, adding 1 cup of breadcrumbs (instead of ½ cup) and 1 cup of Ketchup (instead of ½ cup); add 1 more egg (total of 2), 1 tablespoon New Mexico red chile (instead of ½ tablespoon), scale remaining ingredients accordingly.
The meat loaf is nicely spiced and earthy and can be served with a wide variety of wines: Cabernet Sauvignon, Tempranillo, Merlot, Sangiovese, Bordeaux, Malbec, Dolcetto, Carmenere, Bonarda, Tannat, Zinfandel, Primitivo, Vacqueyras, Syrah, Grenache, Negroamaro, Cabernet Franc, Petite Sirah, Côtes du Rhône, Ribera del Duero, Rioja, and Xinomavro.
© 2013 James Meléndez / James the Wine Guy — All Rights Reserved.
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