RED WINE MEATLOAF
Red Wine Meatloaf is full of bold flavors, is filling and makes for great leftovers during the week! Cabernet Sauvignon enhances the flavor of the beef and seasonings and lends a hand in creating this mouthwatering meatloaf!
Provided by Julie
Categories Main Dishes
Time 1h
Number Of Ingredients 15
Steps:
- Preheat your oven to 350.
- Heat the ghee in a skillet over medium heat. Add the onion, celery, garlic and Italian seasoning and cook until the onion and celery are tender, about 10 minutes. After cooking the veggies, remove from heat and set aside to allow to cool for a few minutes.
- While the veggies are cooking, chop your basil and Italian parsley.
- Add the chopped basil, Italian parsley, tomato sauce and breadcrumbs to the cooked veggies.
- Place the ground beef and ground pork in a large mixing bowl. Pour the veggie mixture into the bowl with the meat and season with salt and pepper. Add the red wine. Gently mix together.
- Press the meat mixture into an 8x4 loaf pan and form the top into a rounded shape.
- Bake for 45 minutes or until the internal temp is 150. Ovens can vary so it may take more or less time. My convection oven took about 50 minutes.
- Remove the meatloaf from the oven and drain any excess liquid. There will most likely be a lot of excess liquid due to the fat content of the beef and pork.
- Allow the meatloaf to cool for 10-15 minutes and then carefully remove from the loaf pan and slice.
Nutrition Facts : Calories 503 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 38 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 576 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
THE BEST GLAZED MEATLOAF
Steps:
- For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.
- Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)
- For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.
- Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn't have to be perfect; just try to get it an even thickness throughout).
- Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.
- Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 Serving, Calories 523 kcal, Carbohydrate 23 g, Protein 30 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 163 mg, Sodium 1186 mg, Fiber 1 g, Sugar 12 g
RED WINE MARINATED MEATLOAF
Found this recipe in a diet book called Martini's and Whipped Cream with a ton of High-Protein Recipes. Hope you enjoy. I think the marinade is ingenious
Provided by TishT
Categories Veal
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer onion, celery and carrot in 1 cup of beef stock until almost tender.
- Drain marinate ground meat in 2/3 cup red wine.
- Drain mixed vegetables with ground meat.
- Season with dash of Worcestershire, salt and pepper to taste.
- Shape in loaf pan and cook at 350°F for 30-40 minutes.
Nutrition Facts : Calories 746.5, Fat 68.7, SaturatedFat 28.2, Cholesterol 128, Sodium 246.4, Carbohydrate 3.9, Fiber 0.8, Sugar 1.7, Protein 20.9
ADEL'S RED WINE STEAK MARINADE
Granddaddy's favorite steak marinade. Can be used with all cuts of beef. I usually reserve 1/2 cup of the marinade, then simmer it down to a syrup, and use it as a sauce for the steaks.
Provided by Adel Blake
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 12
Steps:
- To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
- To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 16.5 g, Fat 28.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 1477.1 mg, Sugar 10.5 g
RED WINE MARINADE FOR BEEF
Make and share this Red Wine Marinade for Beef recipe from Food.com.
Provided by Susie in Texas
Categories Meat
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
- Place beef in plastic bag or shallow glass dish.
- Pour marinade over top; seal bag refrigerate for 2 to 6 hours.
Nutrition Facts : Calories 174.8, Fat 18.2, SaturatedFat 2.4, Sodium 0.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.1
RED WINE VINEGAR MARINADE
Always marinate food in refrigerator; never at room temperature. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 lbs. of meat. For tenderization to take place, beef must be marinated at least 6 hour or longer. Marinating longer than 24 hours causes the meat fibers on the surface to break down, resulting in a "mushy" texture. Remaining marinade may also be served as a sauce with the grilled meat or poultry. It should be heated to the boiling point before serving, if not using as a sauce it should be discarded.
Provided by Catnip46
Categories Weeknight
Time 30m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Mix marinade ingredients.
- Pour marinade in a heavy-duty seal-able plastic bag or a glass dish. Select dishes in which the foods will fit snugly but lie flat.
- Turn food occasionally during marinating so that all sides are equally exposed to the marinade. Marinate at least 30 minute but remember the longer time marinading the more tender and favorable the meat.
- Grill or cook food.
Nutrition Facts : Calories 1022, Fat 110.8, SaturatedFat 14.2, Sodium 674.5, Carbohydrate 9.3, Fiber 2.5, Sugar 1.8, Protein 3.2
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- Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
- In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.
- Brush a medium oval baking dish with oil. Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
- Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.
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