This is one of the best meatloaves that I've ever tasted. It's moist, flavourful and the wine in the receipe really gives it a fullness that says that it's not your regular, everyday meatloaf. It's easy to make but good enough for a gourmet dinner.
Yield: 8 Servings Ready in 45 minutes
2 people trying soon
Verified by cferrara
|2 1/2 lbs.lean ground beef|
|1/2 lb.ground pork or sausage meat|
|2 large onions, chopped|
|3 clovesgarlic, minced|
|1/2 cfresh parsley, minced|
|2 tspdried oregano|
|2 tspdried thyme|
|2 tspsalt, optional|
|3 tbspTeriyaki sauce, OR|
|1 tbspsoy sauce, low sodium|
|2 tbspDijon mustard|
|1 cdry red wine|
|2 cunsalted crackers, crushed|
|1/2 cwalnuts, finely minced|
|2 eggs, beaten|
|1/2 lbcheddar cheese, cut into 1/8-inch slices|
Meatloaf Bourguignon Preparation
Into a large bowl, place all the ingredients in the order given, except for the cheese and parsley sprigs. Knead the meixture well to mix thoroughly. Divide the mixture in half and form each half into a compact loaf, approximately 1-1/2 inches in depth. Places the cheese on the top of one of the loavesand top with the other loaf. Pince the loaves together to seal the edges.
Place in a shallow roasting pan and bake in a pre-heated 400-F oven for 1 hour.
Monitor the salt going into this recipe. If you sustitute an ingredient with one that contains higher levels of sodium, you may want to eliminate the optional salt.
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