Mom’s Meatloaf & Sunce Zinfandel
Mama Says/Carlo Russo Wine & Food Pairing
Times are tough, but this doesn’t mean we have to stop enjoying ourselves. ”Fun”, more than ever, is important. But today, our ways of having fun are a little different than a year ago. One of our favorite weekend activities is cooking dinner at home with friends. In fact, it’s more fun to me than going out. I enjoy planning the meal and having friends assist with the final prep while enjoying delicious wine!
Last month, we posted a blog featuring thrifty wines from Carlo Russo’s Wine and Spirit World (sign-up for their weekly wine deals email newsletter) and that was beginning of a virtual pairing. This month, we are delighted to introduce a new feature, Mama Says/Carlo Russo food and wine pairings that can be created at affordable prices.
When Amanda Donnelly, Carlo Russo’s, Online Sales Manager, mentioned that she had a terrific Zinfandel that was loaded with fruit and spice I immediately thought of Mom’s Special Meatloaf. It’s an easy-to-prepare, inexpensive, comfort dish that pairs nicely with a fruity red. (recipe and wine info below) I like to make a meatloaf on a Sunday, then divide it into portions and freeze it. When I want a quick, easy meal during the week, I simply take out that portion size in the morning. By dinnertime, it’s ready to go! Serve it with a green salad, baked potato and steamed broccoli.
This is the perfect match for Sunce Zinfandel. On sale for $14.99, Sunce is a delicious Zin loaded with fruit and spice.
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Sunce is a family winery located in the Russian River Valley appellation of Sonoma Country. Specializing in small artisan lots of varietal wine and classic blends. This Zinfandel comes from Bastoni Ranch and offers a … more |
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Mom’s Special Meatloaf
Ingredients
Cooking spray
1 tablespoon olive oil
1 medium sweet onion (Vidalia, Maui, etc.), diced
3 cloves garlic, minced
1 egg
½ cup plain breadcrumbs or wheat germ
1 teaspoon dried tarragon or herbs de Provence
Salt and black pepper (or pinch of white pepper)
3 heaping tablespoons mustard
3 heaping tablespoons horseradish
½ cup tomato paste or ketchup
4 tablespoons fresh parsley, chives or green onion, minced (optional)
1 pound lean ground meat (beef, chicken, turkey, veal or a mix)
Preparation
Pre-heat oven to 350 degrees – with rack in the middle. Prep shallow baking pan with either cooking spray or line with parchment paper.
Heat skillet over medium high heat; add oil and onion, sauté until tender about 5 minutes. Stir in garlic, allowing the flavors to meld about 2 minutes. Remove from the heat and allow to cool slightly.
In a large bowl, beat egg. Stir in breadcrumbs, seasonings, mustard and 2 generous tablespoons of horseradish and tomato paste along with optional herbs and the onion mixture. Crumble ground meat over mixture and mix well with your hands.
Shape into an oval loaf in the prepared baking pan. In a small bowl, combine the remaining ketchup and horseradish; spread mixture over loaf. Cover with aluminum foil and bake for 40 – 50 minutes, or until meat thermometer inserted in center registers 155 degrees. Remove from oven, let stand 10 minutes before serving.
Enjoy the pairing. Join us in the kitchen next month for another wine and dinner suggestion. You can also subscribe to the Mama Says blog by clicking on the RSS feed at the top of this page.
Enjoyed this post? See these:
- Thrifty Thursday – Budget Wine Selection
- Easy, Impressive, and Thrifty Poached Pear Dessert
- Key Lime Pie
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Tags: Carlo Russo's Wine and Spirit World, meatloaf recipe, wine selection
