Mad About My Merlot & Meatloaf

Featured by Mission Trail Vineyards in the Gold Wine Club.


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


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.

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