You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Collier Falls 2009 Zinfandel Private Reserve
Collier Falls2009 Zinfandel
Collier Falls
Private Reserve

$32.00

Last Call
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Mad About My Merlot & Meatloaf

Mission Trail


Ingredients

First Step ─ the Crouton mixture.
6 ounces garlic croutons (don�t go to the hassle of making your own, store-bought is fine)
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
11/2 Tablespoon of fresh thyme (you should really use the fresh)

Second Step ─ the Meat mixture.
1/2 onion, chopped
1 carrot, peeled and chopped
2 whole cloves garlic
1 small red bell pepper seeded, chopped
12 ounces ground pork
24 ounces lean ground beef
1 1/2 Tablespoons kosher salt
1 egg

Final Step ─ the Glaze.
1/2 cup catsup
1 teaspoon ground cumin
A couple of dashes Worcestershire sauce
Dash Tabasco sauce (unless you like it hot)
1 tablespoon honey


Instructions

Heat oven to 360 degrees F. In a food processor, pulse the first 5 ingredients until the mixture is a fine texture. Place the mixture into a large bowl. Add the veggies in the food processor bowl and pulse until everything is finely chopped. Combine the veggie mixture, beef, pork, and the crouton mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. A good way to test the seasoning level is to take a small amount of the meat mixture and fry it in a pan. Taste the small amount of cooked meat and adjust the seasoning accordingly.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out of the loaf pan onto the center of the rack of a broiler/roasting pan. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

For the glaze, combine the catsup, cumin, Worcestershire sauce, Tabasco and honey. Brush the mixture onto the meatloaf after it has been cooking for about 10 minutes. Cook until interior temperature reaches 155 degrees, pull out of oven and let set of a few minutes before Serve with mashed potatoes and apple sauce and keep the Ketchup bottle handy.



    Suggested Pairings

  1. Buoncristiani
    2012 Chardonnay
    Buoncristiani
    Napa Valley

    $42.00

    $50.00
    93 - Wine Spectator
    id: 2374
    Platinum
Close