Are you a fan of meatloaf? If you aren’t, this recipe may just win you over. I’ve made this recipe more than a dozen times over the years and it has converted at least two skeptics. Dressed-up with chili flakes, sundried tomatoes, maple syrup and fennel seed, this meatloaf is pretty tasty. I bake the meatloaf in a muffin tin instead of a loaf pan, which makes leftovers easy to freeze for future meals.
This cozy and delicious meatloaf paired well with the 2016 Poplar Grove CSM.
Poplar Grove 2016 CSM $30.35
The CSM is a blend of 40% Merlot, 32% Cabernet Sauvignon and 28% Syrah.
After three hours in the decanter, this wine has aromas of white pepper, black plum, blackcurrant, liquorice, and new leather. This is a dry red wine that is medium+ in body with medium+ acidity and medium tannins. The palate offers more savoury pepper notes, minerality, black plum, blackcurrants and liquorice, with a medium finish.
Meatloaf
(adapted from an Edible Vancouver recipe published in Issue 27 – Winter 2012)
Ingredients
1 TBSP Olive Oil
1 Onion (peeled and chopped finely)
2 Carrots (peeled and chopped finely)
2 tsp Fennel Seeds
2 tsp Chili Flakes
8 Sundried Tomatoes Packed in Oil (chopped finely)
1 Cup Fine Bread Crumbs
2 Eggs
2 TBSP Maple Syrup
2 TBSP Worcestershire Sauce
500g Lean Ground Pork
500g Extra Lean Ground Beef
1 tsp Salt
Freshly Ground Pepper to taste
Directions
Preheat oven to 350 degrees Fahrenheit.
Heat oil in a large frying pan and add the finely chopped onions and carrots, cook for 5 minutes, or until they are softened. Add the fennel seeds and chili flakes and cook for a few minutes more. Remove from the heat and add the finely chopped sundried tomatoes.
Mix together the eggs, maple syrup, Worcestershire sauce, salt and pepper. Add the bread crumbs and then incorporate the ground pork and ground beef into the mixture. Finally add the carrot and onion mixture to the meat. Divide the mixture evenly into a 12-muffin tin. Bake for about 40 minutes, or until the internal temperature of each meatloaf reaches 165 degrees Fahrenheit. Let stand for 5 minutes before serving.
Serve with creamy mashed potatoes and your favour vegetables.
Once cooked, this meatloaf can be easily frozen for future meals.