Pinot Noir Meatloaf

Filed in archive Food and Wine on January 11, 2007

Generally speaking, I'm not a huge fan of meat. However, meatloaf is one of those dishes I actually like.

I guess it's because it's ground meat. Plus, it usually has all kinds of yummy things mixed in with it like onions and carrots. And, I even found this recipe that mixes in wine with the meat, or actually, you mix up a sauce with wine in it to pour over the meat.

The title calls it Burgundy meatloaf, but the author suggests using Pinot Noir instead. It comes from htrnew.com:

ROSE'S BURGUNDY MEATLOAF

2 eggs

2 pounds ground round

½ cup oatmeal

2 tablespoons minced onion

1 teaspoon salt

½ teaspoon freshly ground pepper

½ teaspoon rosemary

½ teaspoon thyme

½ teaspoon oregano

Burgundy Mushroom Sauce (recipe follows)

Preheat oven to 350 degrees.

Grease a large loaf pan.

In a large bowl, lightly beat the two eggs.

Add the ground round, oatmeal, minced onion, salt, freshly ground pepper, rosemary, thyme and oregano.

Mix all together and press into the prepared loaf pan. Don't overmix.

Bake for one hour, or until meatloaf is done.

Let rest for a few minutes before slicing.

Serve with Burgundy Mushroom Sauce.

BURGUNDY MUSHROOM SAUCE

2 tablespoons butter

2 cups sliced mushrooms

1 can condensed beef consomme

Dash of freshly ground pepper

1/3 cup Pinot Noir wine

1½ tablespoons cornstarch

In a saucepan, melt the butter and saute the mushrooms until tender.

Add the beef consomme and pepper, and heat through. In a separate bowl, mix together the wine and cornstarch until the cornstarch dissolves.

Slowly whisk in the wine/cornstarch mixture and cook, stirring constantly, until the sauce is smooth and slightly thickened.

Serve hot over meatloaf slices.