The Pioneer Woman Tasty Kitchen
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Meatloaf with Red Wine Glaze

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Level: Easy

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Description

I brush the meatloaf with a red wine glaze, which caramelizes as it bakes.

Ingredients

  • 2 Tablespoons Unsalted Butter
  • 1 whole Onion, Chopped
  • 4 cloves Garlic, Minced
  • 1 pound Ground Lamb
  • 1 pound Ground Pork
  • 1 pound Ground Veal
  • 1 whole Egg
  • 2 Tablespoons Coarsely Chopped Parsley
  • 1-½ teaspoon Finely Chopped Sage
  • 1 teaspoon Finely Chopped Thyme
  • 1 Tablespoon Kosher Salt
  • Freshly Ground Pepper
  • Freshly Grated Nutmeg
  • Cayenne Pepper
  • ¾ cups Grated Parmigiano Reggiano Cheese
  • ¼ cups Dry Bread Crumbs
  • Vegetable Oil For Brushing
  • 1-¼ cup Dry Red Wine
  • ¼ cups Sugar
  • 1 teaspoon Unsulfured Molasses
  • Gound Allspice

Preparation

Preheat oven to 350.

In a skillet, melt the butter. Add the onion and cook until softened. Add the garlic and cook until fragrant.

In a bowl knead the lamb, pork, and veal with the butter, onion, garlic mix (let cool first), and ingredients from the egg to the breadcrumbs until evenly combined.

Brush an oval baking dish with the vegetable oil. Transfer the meat loaf mixture to the dish and pat it into an oval loaf. Bake for about 50 minutes, or until firm but not cooked through.

In a saucepan, combine the red wine, sugar, molasses, and allspice and bring to a boil. Stir to dissolve the sugar and boil until the glaze is thick and syrupy, about 10 to 15 minutes.

Brush half of the glaze over the meat loaf. Continue baking for 20 minutes longer. Brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes and then serve.

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