Counterpoint Meatloaf
I created this recipe in the Autumn of 2022 for the Fall wine club shipment at Laurel Glen Vineyard.
As the seasons change is there anything better than a comfort meal paired with the 2019 Laurel Glen Counterpoint. Simple enough for a weeknight meal tasty enough to share with friends.
Counterpoint Meatloaf
As the seasons change is there anything better than a comfort meal paired with the 2019 Laurel Glen Counterpoint. Simple enough for a weeknight meal tasty enough to share with friends.
Servings 8
Ingredients
- 2 cups torn fresh artisanal white bread
- ½ cup Counterpoint Cabernet
- 2 eggs
- ¼ cup minced Italian parsley
- 1 teaspoon rosemary minced
- ½ teaspoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 8 ounces Cremini mushrooms minced fine
- 2 shallots minced
- 5 cloves garlic minced
- ½ cup grated Parmesan cheese
- 1 ½ cups grated Gruyère or Swiss cheese
- ½ pound bacon diced
- ½ pound ground pork
- 1 ½ pounds ground beef
Glaze
- 1 ½ cups Counterpoint Cabernet
- ¼ cup brown sugar
- 1 cup finely chopped tomatoes
Instructions
- Preheat oven to 350. In a bowl soak the bread with the Counterpoint, mash to a paste.
- Cook the bacon over medium high heat in a large pan. Once the bacon starts to brown add the mushrooms, shallot, and garlic. Cook until the mixture has released liquid and is almost dry. Add Counterpoint as needed to deglaze and get all the bits, set aside to cool slightly.
- Mix the seasonings, herbs, cheeses, eggs, and bread together with the ground meat. Add the cooled mushroom mixture and combine, hands work best to get it all worked together.
- Line a 10″ x 5″ x 3″ Loaf Pan with parchment paper, with extra hanging over edge for easy removal, place the mixture into the pan and gently press it out to fill pan. Bake for 1-hour.
- While meatloaf bakes start the glaze. In a saucepan combine the Counterpoint, brown sugar, and tomatoes. Bring to a boil and boil until thick and syrupy, about 20 minutes.
- After 1-hour baking, spoon on ½ the glaze and bake for another 25 minutes or until the meatloaf registers 150 degrees. Remove from oven and spoon on remaining glaze. Let rest in pan for 15 minutes. Gently remove from the pan and slice and serve!
- Serve alongside your favorite veggie, mash potatoes and a red wine sauce (use any of the liquid from the meatloaf pan for extra flavor in sauce).
