Meatloaf Prepared with Mushrooms and Red Wine
Crank up the flavor with this Mushroom and Red Wine Meatloaf recipe! First, sauté onions and mushrooms until tender, deglaze the pan with a punch of red wine. Fresh thyme and rosemary, along with fontina cheese, add an extra layer of savoriness. Form the mixture into a loaf, bake it on a sheet pan, and voila! Serve it with our easy Mushroom Gravy and a vinaigrette-dressed salad for a scrumptious meal.
This scrumptious recipe was showcased in our meatloaf slideshow.
- Yield: 4 to 6 hearty servings
- Difficulty: Easy peasy
- Total Time: Approx. 2 hours
Ingredients (14):
- 3 tablespoons unsalted butter
- 1 large onion, finely diced
- 8 oz cremini mushrooms, stems removed, dice 'em up
- 2 1/2 teaspoons salt
- 1 garlic clove, minced like crazy
- 3/4 cup dry red wine
- 1 1/2 teaspoons fresh thyme leaves, finely chopped
- 1 teaspoon rosemary leaves, finely chopped
- 2 large eggs
- 12 soda crackers (like saltines), smash 'em into oat-sized pieces (about 1/2 cup)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper, plus more if you fancy
- 2 lbs ground beef (15 to 20% fat content)
- 1 cup shredded fontina cheese (around 3 oz)
Instructions:
- Preheat your oven to 375°F and position a rack in the center. Line a baking sheet with aluminum foil and set it aside, you lazy bum.
- Melt the butter in a large skillet over medium-high heat until it's frothy. Add the onions, mushrooms, and 1/2 teaspoon of the salt, then season with pepper. Cook, stirring occasionally, until the onions are soft and slightly golden, about 8 to 10 minutes. Toss in the garlic and cook until fragrant, around 30 seconds.
- Turn the heat up to high, pour in the red wine, scrape the brown bits off the bottom of the pan, and let it simmer until it's nearly evaporated, about 3 to 4 minutes. Take the pan off the heat and mix in the thyme and rosemary. Let it cool down a bit, about 5 minutes.
- In a small bowl, crack the eggs and whisk 'em up. Add the cracker crumbs, Worcestershire sauce, measured pepper, and remaining 2 teaspoons of salt. Set it aside until the sautéed veggies have chilled a bit.
- Add the meat to the sautéed vegetables, breaking it up with your hands. Mix in the egg-cracker concoction and the cheese. Using clean hands, mix it all up (be gentle, don't squish it!).
- Transfer the mix to the center of the prepared baking sheet. Form it into a 9-by-5-inch loaf (I know, 9 by 5 sounds less attractive, but trust me, it'll look like a proper loaf). Bake until an instant-read thermometer inserted into the center registers 160°F to 165°F, about 50 minutes. Give the baking sheet a rest on a wire rack, but let the meatloaf cool for 10 minutes before slicing it up.
Make your meatloaf stand out with our Mushroom Gravy recipe and enjoy it with a vinaigrette-dressed salad!
This Mushroom and Red Wine Meatloaf recipe is categorized under 'uncategorized' in our collection. With a yield of 4 to 6 hearty servings, the total time for preparation is approximately 2 hours, making it an 'easy peasy' recipe to follow. The ingredients include various items like mushrooms, wine, thyme, rosemary, and fontina cheese, among others. The unique combination of these elements, including the red wine deglaze, adds an extra layer of savoriness to the meatloaf. The instructions guide you through the cooking process, from preheating the oven to resting the cooked meatloaf for 10 minutes before serving, accompanied by Mushroom Gravy and a vinaigrette-dressed salad for a scrumptious meal.
