Red Wine Meatloaf Recipe For Bolder Flavor

Red Wine Meatloaf is full of bold flavors, is filling and makes for great leftovers during the week! Cabernet Sauvignon enhances the flavor of the beef and seasonings and lends a hand in creating this mouthwatering meatloaf!

Hi folks and happy Monday. Can you believe that it’s already February 5th of 2018?! After all, it seems like just last week it was Christmas. Before we know it it will be Christmas again.

But I don’t want to rush into Christmas just yet. I have a lot of exciting things happening this year. First, in March Ken’s mom and stepdad are traveling from Minnesota to Florida to spend time with us. We will be at our place in Stuart for Easter, then at our place in Lakeland for a day or two and then it’s off to Asheville, NC (one of my favorite places!) for a few days.

We cannot wait to spend time with them because we haven’t seen them since Christmas of 2015! Next, we are traveling to Minnesota sometime during the summer because Ken’s brother is getting married. This will be another road trip. I LOVE road trips!

Skip to My Special Recipe!

Why This Red Wine Meatloaf Recipe Works

Meatloaf has been a cornerstone of American home cooking for generations. It’s the ultimate comfort food, born out of practicality and the need for a hearty, budget friendly meal that could feed the whole family. It’s dependable, satisfying, and holds a special place in our culinary history. Most of us have a fond memory tied to a classic meatloaf recipe, often one topped with a simple ketchup glaze.

While those traditional recipes are wonderful, my version introduces an element that takes it from humble to extraordinary, red wine. This isn’t just a random addition. The red wine serves a very specific and delicious purpose. Its acidity cuts through the richness of the beef and pork, balancing the flavors beautifully. It also helps to tenderize the meat, ensuring every single slice is unbelievably moist and juicy.

The wine cooks down, leaving behind a deep, savory complexity that you just can’t get from broth or water alone. It adds a subtle, almost gourmet note that makes guests ask, “What is your secret ingredient?” This Red Wine Meatloaf recipe works because it respects the comforting roots of the classic dish while elevating it with a simple, yet powerful, flavor enhancer. The combination of sautéed aromatics, fresh herbs, and a quality red wine creates a loaf that is rich, tender, and packed with a sophisticated flavor that feels both familiar and brand new.

RECIPE INSPIRATION

The inspiration for this red wine meatloaf comes from a recipe card (source unknown) I found in Ken’s dad’s recipe box. After searching through the recipe box, I found some recipes I wanted to make or use as inspiration.  Notably, “Mama’s Meatloaf” caught my attention because MEATLOAF and EASY!

Original recipe ingredients, taken from the “mystery newspaper”

When I got around to making “Mama’s Meatloaf, I did a little brainstorming because I wanted to make the meatloaf recipe my meatloaf recipe. Meaning I wanted to give it my own twist, make it different from what was printed on the pages of the mystery newspaper.

RECIPE NOTES

A few things I did differently:

• used ghee instead of olive oil
• used gluten free breadcrumbs
• reduced the amount of herbs used
• added RED WINE!
• skipped the bacon. PS, I still love you, bacon.

So let’s get to this Red Wine Meatloaf recipe, shall we?

Ingredients for Red Wine Meatloaf

The beauty of this recipe lies in its relatively simple ingredients, where each one plays a crucial role in building that incredible flavor. Using fresh, quality components will make a noticeable difference in the final dish. You don’t need anything too fancy, just good, honest ingredients that come together to create something truly special.

Here’s what you’ll need to make my Red Wine Meatloaf:

• 2 tbsp ghee
• 1/2 C finely chopped onion
• 1/2 C finely chopped celery
• 3 cloves of garlic, minced
• 1 tsp Italian seasoning
• 1 C tomato sauce
• 1/4 C red wine such as cabernet sauvignon
• 3 tbsp chopped fresh basil
• 2 tbsp chopped fresh Italian parsley
• 1/3 C gluten free breadcrumbs
• 1 1/2 lbs lean (90/10) ground beef (I used grass-fed beef)
• 1 lb ground pork
• 1 tsp ground black pepper
• 1 tsp salt
• Extra chopped parsley for garnish.

The star of the show here is, of course, the red wine. I prefer a dry, full bodied red like a Cabernet Sauvignon or a Merlot. The key is to use a wine that you would happily drink on its own. If you wouldn’t pour it in a glass, don’t pour it in your meatloaf. The flavor concentrates during cooking, so quality really matters. Avoid anything labeled “cooking wine,” which is often loaded with salt.

For the meat, the combination of lean ground beef and ground pork is essential for the perfect texture. The beef brings that classic, rich flavor, while the ground pork adds moisture and tenderness, preventing the loaf from becoming dry. If you can find grass fed beef, it adds an even deeper, more robust flavor. And don’t skimp on the fresh herbs. Fresh basil and parsley provide a bright, aromatic lift that dried herbs just can’t replicate.

Step-by-Step Instructions For Making Red Wine Meatloaf

This recipe is straightforward, but a few key techniques ensure your meatloaf comes out perfectly tender and flavorful every single time. We’ll start by building a fantastic flavor base before we even touch the meat. Just follow along, and you’ll have a show stopping dinner on the table with minimal fuss.

Preheat and Sauté the Aromatics

First things first, get your oven preheating to 350°F. This ensures it’s at the perfect, steady temperature when your meatloaf is ready to go in. While it heats, melt the ghee in a medium skillet over medium heat. Add your finely chopped onion, celery, minced garlic, and the Italian seasoning. Let these cook, stirring occasionally, for about 10 minutes until the vegetables are soft and fragrant. Your kitchen will start to smell amazing. Once they’re tender, remove the skillet from the heat and set it aside to cool for a few minutes. This step is important because you don’t want to add hot vegetables to the raw meat.

Create the Flavor Base

While the cooked vegetables are cooling slightly, you can get the rest of your flavor components ready. This is where we bring everything together. In a small bowl, or directly into the skillet with the cooled veggies, add the chopped fresh basil, Italian parsley, tomato sauce, and gluten free breadcrumbs. Stir it all together until it’s well combined. This mixture acts as a panade, which is just a fancy word for a mix of starch and liquid that keeps the meat incredibly moist and tender as it bakes.

Gently Combine the Meats and Flavor Base

Now for the most important part, mixing the meatloaf. Place your ground beef and ground pork into a large mixing bowl. Pour the vegetable and breadcrumb mixture directly over the meat. Season generously with the salt and pepper, and then pour in that wonderful red wine. Now, using your hands, gently mix all the ingredients together. The key word here is “gently.” Overworking the meat will result in a tough, dense meatloaf. Mix just until everything is combined and evenly distributed. Your hands are truly the best tool for this job.

Shape and Bake the Loaf

Carefully press the meat mixture into an 8×4 loaf pan. Pat it down gently to fill the pan, then round the top to give it that classic meatloaf shape. Place the pan in your preheated oven and bake for about 45 to 50 minutes. Ovens can vary, so the most reliable way to check for doneness is with a meat thermometer. You’re looking for an internal temperature of 150°F. My convection oven usually takes the full 50 minutes.

Drain Excess Fat and Rest Before Slicing

Once the meatloaf reaches temperature, carefully remove it from the oven. You will likely see a good bit of liquid fat in the pan, which is totally normal. Carefully tilt the pan over a discard bowl or can to drain off as much of this excess liquid as you can. Now for the final, non negotiable step, let the meatloaf rest in the pan for 10 to 15 minutes. This allows the juices to redistribute throughout the loaf, guaranteeing every slice is moist and holds together perfectly. After resting, you can carefully remove it from the pan, slice, and serve.

How To Serve Red Wine Meatloaf

Serving this Red Wine Meatloaf feels like presenting a classic Sunday dinner, even if it’s just a Tuesday. The deep, savory aroma that fills the house as it rests is the perfect prelude to a truly comforting meal. Because this recipe has such a rich, sophisticated flavor from the wine and herbs, it pairs beautifully with both classic and slightly more elevated side dishes.

You can never, ever go wrong with the classics. A generous slice of this meatloaf is practically begging for a big spoonful of creamy mashed potatoes to soak up all the delicious juices. Roasted vegetables are another fantastic choice. Consider some simple sides that complement the main dish without overpowering it.

Here are some of my favorite ways to serve it:

• Classic Comfort Plate: Serve with creamy garlic mashed potatoes and green beans that have been blanched and tossed with a little butter and toasted almonds.
• A Touch of Elegance: Instead of potatoes, serve slices over a bed of soft, cheesy polenta. A simple side salad with a vinaigrette dressing would round this out perfectly.
• Hearty & Rustic: Pair the meatloaf with roasted root vegetables like carrots, parsnips, and potatoes, all cooked on the same sheet pan for easy cleanup.
• The Ultimate Sandwich: While delicious for dinner, a cold slice of this meatloaf makes the best sandwich the next day. Place it between two slices of sturdy bread with a little mayonnaise and some crisp lettuce.

For a final touch, garnish the platter with some extra chopped parsley for a pop of color. And of course, the best beverage to serve alongside it is a glass of the same Cabernet Sauvignon or Merlot you used in the recipe. It brings the whole meal full circle in the most delicious way.

How To Store & Reuse Red Wine Meatloaf Leftovers

If you ask me, one of the best parts about making a meatloaf is the leftovers. This Red Wine Meatloaf is just as delicious, if not more so, the next day as the flavors have even more time to meld and deepen. Proper storage is key to making sure you can enjoy it for days to come, whether for a quick lunch or another easy dinner.

First, always let the meatloaf cool down to room temperature before storing. Once cooled, you can place the remaining loaf or individual slices in an airtight container and keep it in the refrigerator for up to four days. For longer storage, freezing is a fantastic option. I like to wrap individual slices tightly in plastic wrap and then place them in a freezer safe bag. This way, you can pull out just what you need. It will keep beautifully in the freezer for up to three months.

When it comes to enjoying those leftovers, you have so many wonderful options:

• The Classic Meatloaf Sandwich: This is a non negotiable in our house. A thick slice of cold meatloaf between two pieces of soft white bread with a layer of mayonnaise is simple perfection.
• Quick Skillet Reheat: My favorite way to reheat a slice is in a skillet with a little butter or ghee. It gets warm all the way through, and the outside develops a delicious, slightly crispy crust.
• Hearty Meatloaf Hash: Chop up a slice or two and sauté it with diced potatoes, onions, and bell peppers for a fantastic breakfast hash. Top it with a fried egg for a truly satisfying meal.
• Crumble and Repurpose: Crumble the leftover meatloaf and use it as a base for a quick pasta sauce, a topping for shepherd’s pie, or a filling for stuffed bell peppers. The rich flavor is already built in.

With so many delicious ways to repurpose it, you might find yourself making a double batch of this Red Wine Meatloaf just to guarantee you have plenty of leftovers to play with during the week. It’s the meal that keeps on giving.

Substitutions & Variations For Red Wine Meatloaf

One of the things I love most about a recipe like this is how easily you can adapt it to your own tastes or what you happen to have in your pantry. This Red Wine Meatloaf is absolutely delicious as written, but don’t be afraid to make it your own. It’s a forgiving recipe that welcomes a little creativity in the kitchen.

Whether you need to accommodate a dietary preference or just feel like experimenting with different flavors, there are plenty of simple swaps and additions you can make. Think of this recipe as a fantastic starting point for your own culinary adventures. Just remember to keep the proportions of wet to dry ingredients relatively similar to ensure the texture stays just right.

Here are a few substitutions and variations you might like to try:

• Meat Variations: If you don’t have pork, you can certainly make this an all beef meatloaf. I would recommend using an 80/20 or 85/15 ground beef to ensure it stays moist. For a lighter version, you could try ground turkey, but I’d suggest adding a tablespoon of olive oil to the mix for extra fat and flavor.
• Wine Alternatives: If you prefer not to cook with wine, you can substitute an equal amount of high quality beef broth. To mimic the acidity of the wine, I recommend adding one to two teaspoons of balsamic vinegar or red wine vinegar to the broth.
• Add Some Cheese: For an extra layer of savory flavor, try mixing in a half cup of grated Parmesan, Pecorino Romano, or even a sharp white cheddar cheese into the meat mixture.
• Vegetable Boost: Feel free to add more vegetables to the aromatic base. Finely diced mushrooms, carrots, or bell peppers would be wonderful additions. Just sauté them along with the onion and celery.
• Create a Simple Glaze: While this meatloaf is delicious on its own, you could add a simple glaze. Mix a half cup of tomato sauce with a tablespoon of balsamic vinegar and a tablespoon of brown sugar. Brush it over the top of the meatloaf during the last 15 minutes of baking.

Feel free to mix and match these ideas. Cooking should be fun and creative, and this recipe is the perfect canvas for you to experiment with. Let me know what delicious combinations you come up with.

Red Wine Meatloaf

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Red Wine Meatloaf is full of bold flavors, is filling and makes for great leftovers during the week! Cabernet Sauvignon enhances the flavor of the beef and seasonings and lends a hand in creating this mouthwatering meatloaf!

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Ingredients

• 2 tbsp ghee
• 1/2 C finely chopped onion
• 1/2 C finely chopped celery
• 3 cloves of garlic, minced
• 1 tsp Italian seasoning
• 1 C tomato sauce
• 1/4 C red wine such as cabernet sauvignon
• 3 tbsp chopped fresh basil
• 2 tbsp chopped fresh Italian parsley
• 1/3 C gluten free breadcrumbs
• 1 1/2 lbs lean (90/10) ground beef (I used grass-fed beef)
• 1 lb ground pork
• 1 tsp ground black pepper
• 1 tsp salt
• Extra chopped parsley for garnish.

Instructions

1. Preheat your oven to 350.
2. Heat the ghee in a skillet over medium heat. Add the onion, celery, garlic and Italian seasoning and cook until the onion and celery are tender, about 10 minutes. After cooking the veggies, remove from heat and set aside to allow to cool for a few minutes.
3. While the veggies are cooking, chop your basil and Italian parsley.
4. Add the chopped basil, Italian parsley, tomato sauce and breadcrumbs to the cooked veggies.
5. Place the ground beef and ground pork in a large mixing bowl. Pour the veggie mixture into the bowl with the meat and season with salt and pepper. Add the red wine. Gently mix together.
6. Press the meat mixture into an 8x4 loaf pan and form the top into a rounded shape.
7. Bake for 45 minutes or until the internal temp is 150. Ovens can vary so it may take more or less time. My convection oven took about 50 minutes.
8. Remove the meatloaf from the oven and drain any excess liquid. There will most likely be a lot of excess liquid due to the fat content of the beef and pork.
9. Allow the meatloaf to cool for 10-15 minutes and then carefully remove from the loaf pan and slice.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 503 Total Fat: 32g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 135mg Sodium: 576mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 38g

5 FAQs About Red Wine Meatloaf

Here are some straightforward answers to the most common questions I receive about this Red Wine Meatloaf recipe.

Why did my Red Wine Meatloaf fall apart?

This is a common meatloaf problem, and there are usually two main culprits. The first reason could be an imbalance in your binders and wet ingredients. This recipe is carefully balanced with breadcrumbs and tomato sauce to ensure everything holds together beautifully. If you add too many extra wet ingredients, like a lot of extra vegetables without adjusting the breadcrumbs, it can make the mixture too loose.

However, the most frequent reason a meatloaf crumbles is that it wasn’t allowed to rest after coming out of the oven. I know it’s tempting to slice into it right away when it smells so good, but that 10 to 15 minute rest period is absolutely critical. While the meatloaf bakes, the proteins contract and push all the juices to the center. Resting allows those proteins to relax and reabsorb all that flavorful moisture. If you slice it too soon, all those juices run out, leaving you with a dry, crumbly slice. Patience truly is a virtue here.

Can I make this Red Wine Meatloaf without a loaf pan?

You absolutely can, and in fact, some people prefer it this way. If you don’t have a loaf pan or simply want a different texture, you can make a “free-form” loaf. Simply line a sturdy baking sheet with foil or parchment paper for easy cleanup. Then, shape the meat mixture with your hands into a rustic, oblong loaf shape directly on the prepared sheet.

One of the benefits of this method is that more of the meatloaf’s surface is exposed to the oven’s heat, creating a delicious, browned crust all the way around, not just on top. The baking time might be slightly shorter, so I highly recommend using an instant read thermometer to check for doneness. Start checking the temperature around the 40 minute mark. It’s a great option that yields a slightly more rustic, but equally delicious, result.

What is the best red wine to use for this Red Wine Meatloaf?

For this Red Wine Meatloaf, you want to choose a dry, medium to full bodied red wine that you would genuinely enjoy drinking. The alcohol cooks off, but the flavor of the wine concentrates and becomes a key component of the final dish. My personal favorites for this recipe are Cabernet Sauvignon, Merlot, or even a nice Zinfandel. These wines have robust fruit flavors and enough structure to stand up to the richness of the beef and pork.

The most important rule is to avoid anything labeled “cooking wine.” These products are typically very low quality and are loaded with salt and other additives that can make your final dish taste harsh and overly salty. A small, inexpensive but drinkable bottle of wine is a much better investment for your cooking. You don’t need to break the bank, just choose something you wouldn’t mind sipping while you cook.

How do I know when my Red Wine Meatloaf is fully cooked?

While you can look for visual cues like a browned top and clear juices, the only truly reliable way to know if your meatloaf is perfectly cooked is by using an instant read meat thermometer. This handy little tool takes all the guesswork out of cooking meats and is the best way to avoid an undercooked or, even worse, a dry and overcooked meatloaf.

For ground meat mixtures like this, the USDA recommends a safe internal temperature of 160°F. I suggest pulling the meatloaf from the oven when the thermometer, inserted into the thickest part of the loaf, reads between 150°F and 155°F. The temperature will continue to rise by another 5 to 10 degrees as it rests on the counter, a process known as carryover cooking. This ensures it reaches the safe temperature without ever becoming dry.

Can I prepare the Red Wine Meatloaf mixture ahead of time?

Yes, and it’s a fantastic way to save time on a busy weeknight. You can fully prepare the meat mixture, press it into your loaf pan, and then cover it tightly with plastic wrap. It can be refrigerated for up to 24 hours before you plan to bake it. This is a great meal prep strategy that allows all the flavors to meld together even before it hits the oven.

When you’re ready to bake, I recommend taking the loaf pan out of the refrigerator and letting it sit on the counter for about 20 to 30 minutes. This helps take the chill off the meat and the pan, allowing for more even cooking. You may need to add an extra 5 to 10 minutes to the total baking time since you’re starting with a colder loaf. As always, just rely on your meat thermometer for a perfectly cooked result.

Try These Recipes Next

If you loved the comforting, hearty nature of this meatloaf, I have a few other recipes I think you’ll enjoy just as much.

• Easy Homemade Cracker Barrel Meatloaf (Copycat Recipe): If you love that classic, sweet and tangy topped meatloaf from your favorite roadside restaurant, this copycat recipe will bring all that comforting flavor right to your kitchen table.
• Homemade BBQ Meatloaf: For a smoky, bold twist on the classic, my BBQ Meatloaf is a must try. It’s slathered in a delicious barbecue glaze that everyone goes wild for.
• Homemade Salisbury Steak Recipe with Mushroom & Onion Gravy: If you enjoy hearty ground beef dishes, you’ll fall in love with these Salisbury steaks. They’re smothered in a rich, savory mushroom and onion gravy that’s pure comfort in a skillet.

I hope you give them a try and find a new family favorite.

Did you make this recipe? I’d love for you to leave a comment and a rating below! 

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