Easy Mushroom and Red Wine Meatloaf

Meatloaf is always a great one pot meal to serve your family. I boosted the flavors in this one by sauteeing mushrooms and deglazing the pan with red wine. As the wine cooks down, the flavors intensify and pair perfectly with the mushrooms. All you need to serve this with is some mashed cauliflower and a glass of red wine and you're set!

Meatloaf is amazing served hot, right out of the oven for dinner. BUT... If you're anything like my husband, meatloaf is BEST served cold the next day in sandwich form with extra mayonnaise. This would be a great healthy school lunch for a child as well. Mine think meatloaf is only made for putting on bread. : ) Either way, this is the best meatloaf recipe I've made yet. Enjoy!

Ingredients:

  • 2.5 pounds of ground beef 
  • 4 cloves of garlic, minced
  • 1 red onion, small diced 
  • 5 stalks of celery 
  • 2 tbsp olive oil
  • 1 pound Cremini mushrooms
  • 1.5 tbsp Dijon Mustard 
  • 1.5  tbsp Worcestershire Sauce 
  • 1 cup red wine (Cabernet Sauvignon, Merlot, Syrah, Malbec- any dry red you have open)
  • 1/2 bunch finely chopped parsley 
  • 2 eggs 
  • 1 tsp salt 
  • 1 tsp freshly grated black pepper 

Preheat the oven to 375. Combine the ground beef, the onion and garlic in a large mixing bowl. You want one large enough that you can easily get your hands in there and thoroughly mix it all up. (Don't mix it yet. You actually want to handle the meat mixture as little as possible. It's a lot like over-mixing cookie dough: the more you work it, the tougher it will be.) 

Cut your celery ribs into 1/4 inch lengths.

Chop them in a uniform, very small dice. Add this to the bowl as well. No mixing yet: : ) 

Get your mushrooms ready. I don't wash mine, but I do rub them with a damp paper towel to remove the bits of dirt. (When you wash them, they can take on water and become more difficult to saute.) Chop them into quarters. 

Add the olive oil to a saute pan over medium high heat. When the oil is shimmering, go ahead and add the mushrooms. Stir them up to ensure they're all coated in the oil and cook evenly. 

Continue cooking them until they release all their juice and are about half their size. (This should take about ten minutes.)

Add the wine and continue cooking. Stir occasionally. 

When the wine is evaporated and the pan is mostly dry, pull them off the heat and set aside to cool. 

Add in the chopped parsley and give it a good stir. 

Add the mustard and Worcestershire sauce to the meat mixture. 

Add in the eggs, salt, and pepper. Make sure your hands are very clean and take off your rings (only because ground beef stuck to your wedding band is less than romantic). 

Gently work all of the ingredients together, making sure not to let the meat mixture fall out of the bowl. 

Once cool enough to handle, add in the mushrooms and mix these in as well. 

Form the meat into a "loaf" on either a rimmed baking sheet or a roasting pan. I prefer my enameled pans because they make cleanup such a breeze. One sponge wipe and everything is clean! 

Place this in the oven and bake until a meat thermometer reads 160. Let the meatloaf sit untouched for 15 minutes before you slice it. 

Enjoy! And be sure to leave some for meatloaf sandwiches tomorrow.