Red Wine Glazed Meatloaf with Mushroom Sauce

I was inspired by boeuf bourguignon for this meatloaf: a bottle of wine, a humble cut of meat, and deep, rich mushrooms caramelized in butter.

This recipe makes a ton of meatloaf. I figure, if you’re going to make it, make enough to last a week or feed a crowd. You can half it, but make sure to keep an eye on cooking time. You don’t want to overcook.

Serve with mashed potatoes or pureed parsnips and a new twist on green bean casserole for an updated riff on an old classic.

Serves 12


2 cups diced onion
2 Tablespoons olive oil
2 Tablespoons fresh thyme
1 cup red wine
3 pounds ground beef
2 pounds ground pork
1 cup fresh bread crumbs
4 eggs
2 teaspoons salt

Red Wine Glaze:
1 1/2 cups red wine
6 ounces tomato paste

Mushroom Sauce:
12 ounces button mushrooms, sliced
3 Tablespoons butter, divided
2 Tablespoons flour
1 cup red wine
1 cup beef stock 


Preheat oven to 375 degrees.

Heat olive oil in a pan over medium heat. Add onions and cook, stirring occasionally, for 20 to 30 minutes until caramelized. Stir in thyme. Add red wine and cook until it has all almost completely cooked down. The onions and red wine should be a thick mixture and not at all liquidy. Cool to room temperature.

Red wine glaze: Meanwhile, make red wine glaze. In a small saucepan, combine red wine and tomato paste. Simmer over medium low heat until reduced by half, or until the mixture has a consistency similar to ketchup. Cool to room temperature.

Mushroom Sauce: At the same time, get started on the mushroom sauce. Melt 1 Tablespoon butter in a large skillet until hot. Add mushrooms so they are sitting in a single layer in the butter. It’s possible you’ll have to do this in batches. Do not season with salt or the mushrooms will get mushy. Cook the mushrooms until they are browned and have dramatically reduced in size, stirring only occasionally. Remove mushrooms from pan and set aside.

Melt the remaining 2 Tablespoons butter in the pan, stir in flour until it makes a thick paste. Add red wine and beef stock and simmer until the sauce is reduced by half. Just before serving, stir in mushrooms.

When onions have cooled to room temperature, mix the onions, meat, bread crumbs, eggs, and salt gently in a large bowl. Form a meatloaf in a large baking dish. Spoon red wine glaze over the top.

Bake meatloaf at 375 degrees for 1 1/2 hours, or until thermometer inserted into center of meatloaf reaches 150 degrees. Remove meatloaf from oven and let rest for at least 10 minutes before slicing.

To serve, slice meatloaf and drizzle mushroom sauce over the top.