Red Wine Meatloaf with Mushrooms and Gravy

There are as many ways to prepare homemade meatloaf as there ways are to enjoy it. Classically complimented by garlic mashed potatoes and freshly prepared vegetables, meatloaf is a FoodieGems favorite for the fall. Prepared and served with your favorite red wine, this dish is complete with its very own wine and herb gravy. 

 Ingredients

• 1 large garlic clove, finely chopped or minced
• 4 large basil leaves torn or 2 tablespoons basil
• 1/8 teaspoon sage
• 1/8 teaspoon thyme or allspice
• 1/2 cup finely chopped, stale bread or bread crumbs
• 3/4 cup red or white wine
• 1/2 teaspoon ground black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste (or ketchup)
• 1 tablespoon Worchestershire
• 1/4 onion, diced
• 1/4 red or bell pepper, diced
• 10 Baby bella, Crimini or Portabella mushrooms, finely sliced.
• 1/2 cup shredded Asiago or Parmesan cheese
• 1 large egg, egg yolk or egg substitute
• 1 pound lean ground beef or beef chuck

Directions

• Spray or grease your favorite 8-inch square or 9-inch loaf pan. Preheat oven to 350ºF. 
• In a large bowl, mix garlic, basil, sage and thyme with bread crumbs. Pour over mixture with 1/4 cup wine. Set aside to soak while you gather and prepare the rest of the ingredients.
• In the same bowl, blend in all the remaining ingredients except the meat. 
• Beat egg separately then pour into mixture. Next, work in the meat until everything is completely mixed. Then place meatloaf in the pan and shape. 
• Cook for 20 minutes then pour remaining wine over it. Bake another 30 minutes.
• Remove, slice and serve hot with red wine gravy (recipe below), potatoes, vegetables and bread as desired.

To prepare the Red Wine Gravy, you'll need the following: 1 tablespoon olive oil, 2 tablespoons butter, 2 red onions finely sliced, 2 garlic cloves minced, 4 teaspoons flour, 2 1/2 cups beef or chicken stock, 2 cups red wine, 5 Baby bella, Crimini or Portabella mushrooms finely sliced, 2 teaspoons sage, salt & pepper to taste. Over medium-low heat, add olive oil and melt butter in the frying pan or skillet. Add onions and garlic. Stir regularly for 10-15 until onions are soft. Add flour, mixing thoroughly. Gradually add stock and continue to stir constantly. Pour in wine and continue to stir. Add remaining herbs and mushrooms. Simmer on low heat for 15 minutes, stirring occasionally. Remove from heat and serve over meatloaf. 

Have leftovers? Try a Meatloaf Sandwich! Slice meatloaf a 1/4 inch thick and warm in microwave, in a toaster or in a skillet to stir up the juices, adding a slice of Provolone or Mozzarella cheese on the warmed loaf. Place between toasted sourdough bread with a mayonnaise spread and serve with your favorite sides.

Like our recipes? Share with your friends! Remember to come on over to FoodieGems.com to become a #Foodie for FREE! And be sure to connect with us on Social Media: Pinterest, Facebook, and Twitter!