An incredible meatloaf, inspired by the French classic beef bourguignon. A cheese center completes this delicious, moist meatloaf made from beef and pork.
This meatloaf recipe was a great find many years ago, and is a simple dish to work into a full meal when hosting a big dinner to impress. As with perfect Italian meatballs, having a great "weight" and moisture to the meatloaf is a huge part of the appeal. This recipe delivers on both fronts, but the cheese and wine deliver a real treasure.
I love cooking with alcohol, especially wine. It makes for amazing flavors and fantastic (though easy!) drink pairings :)
Ingredients
2 lbs lean ground beef
1 lb ground pork
1 large onion, minced
3 cloves garlic, minced
1/2 cup walnuts, minced
2 Tbsp Dijon mustard
1 Tbsp soy sauce
2 eggs, slightly beaten
1 cup dry red wine (e.g. Burgundy, Côtes du Rhône)
1/4 cup Herbes de Provence
2 tsp dried oregano
2 tsp dried thyme
2 tsp ground nutmeg
2 tsp kosher salt
1 tsp ground black pepper
2 cups bread crumbs
1/2 lb sharp cheddar cheese, shredded or sliced 1/8in thick
Parsley, optional for garnish
Directions
Preheat your oven to 400 F.
In a large bowl, combine and mix well the beef through soy sauce. Poke holes throughout the meat, then add the eggs and wine, which will pour into the holes. Mix thoroughly until the mixture is uniform and very moist. Add the dry ingredients (i.e. herbs through bread crumbs) and mix thoroughly.
Place roughly half of the meat mixture into a baking dish, and shape into a rectangle 1.5in deep, with a raised rim. Place the cheese within the rim (see pic below).
Shape the remaining meat half into a similarly size, and place on top to cover the cheese. Gently pinch where the top meets the bottom layer, so the cheese is sealed within.
Bake the loaf for 1 hour. Remove and let rest for 5-10 minutes.
Slice and serve, rewarding your favorite people with the cheese that escaped and got nice and crusty! Garnish with parsley, if desired.
