Meat Loaf with Red Wine Glaze

By slmorgan13

Ingredients

• 2 slices white bread; torn
• 1/2 cup milk
• 1 large egg
• 1 large egg yolks
• 2 tablespoon flat leaf parsley; coarsely chopped
• 1 1/2 teaspoon sage; finely chopped
• 1 teaspoon thyme; finely chopped
• 1 tablespoon kosher salt
• pinch freshly ground black pepper
• pinch nutmeg; freshly grated
• pinch cayenne pepper
• 3/4 cup Parmigiano-Reggiano cheese; freshly grated
• 1/4 cup plain dry bread crumbs
• 2 tablespoon unsalted butter
• 1 medium white onion; finely chopped
• 4 garlic cloves; minced
• 1 lb ground lamb
• 1/2 lb ground pork
• 1/2 lb ground veal
• vegetable oil; for brushing
• 1 1/4 cups dry red wine; (try Cabernet)
• 1/4 cup sugar
• 1 tomato; finely chopped
• 1 teaspoon molasses, unsulfured
• pinch ground allspice

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350°F. 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, port, 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 x 12 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.

Brush half of the glaze over the meat loaf. Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°F; brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes, then thickly slice and serve.

MAKE AHEAD:

The meat loaf recipe can be prepared through step 2 and refrigerated overnight.