Bargetto Winery

Recipes & Pairings

Meat Loaf

by Greg Flores

A hearty, classic meat loaf made with a flavorful blend of beef, pork, and veal, seasoned with garlic and Italian herbs and enriched with red wine, vegetables, and tomato paste. Comforting, savory, and perfect for a cozy dinner.

Fact Sheet
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Difficulty
Moderate
Servings
6
Pair With
La Vita

Primary scents of rhubarb, potpourri, and tobacco fill the nose. As the wine opens secondary scents of cherry, cranberry, and currants begin to appear. On the palate the wine has a bright acidity, creamy mid-palate, and a lasting savory finish.

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Ingredients

  • 2 T canola oil
  • 1/4 c yellow onion, finely chopped
  • 1/8 c carrot, finely chopped
  • 1/8 c crimini mushrooms, finely chopped
  • 1/4 c red wine
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1 T minced garlic
  • 2 T dried Italian Seasoning
  • 4 T tomato paste
  • 1 egg yolk
  • 2 T salt
  • 1 T black pepper
  • 1/2 c panko (Japanese bread crumbs)
  • Non stick spray
  • 1 loaf pan
  • Aluminum foil

Directions

For Vegetables
Over medium high heat in a large sauté pan add the oil.
When oil is hot add onions, carrot and mushrooms.
Sautee for 7 min and deglaze with wine.
Place on plate and let cool.

For Meatloaf
Preheat oven to 375 degrees.
In large bowl combine onion, carrot, mushrooms, beef, pork, veal, garlic, Italian seasoning, tomato paste, egg, salt, pepper and panko.
Mix well.
Spray all four sides inside of the loaf pan with non stick spray.
Place meatloaf in loaf pan, cover with foil and place loaf pan in oven for 45 minutes or until 130 degrees.
Carefully remove foil and place loaf pan back in oven for 10 min, remove from oven and cool for 15 min.
Serve with your favorite gravy, mashed potatoes and seasonal vegetables.

To be served with a glass of La Vita.

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