Jane's Beef Burgundy Meatloaf
- 2-½ pounds meatloaf meat
- 1 pkg beefy onion soup mix (set aside ½ tsp for topping)
- 3 slices potato bread ripped to small pieces
- 2 eggs lightly beaten
- salt & pepper
- 1 tbsp olive oil
- 1 package frozen onions & peppers
- Sweet roasted peppers diced
- 2 small porcini mushrooms diced (strong flavor, so don't need too much!)
- ½ cup burgundy wine
- ¼ cup catsup
Heat a skillet and heat 1 tbsp olive oil add veggies & garlic for 5 minutes until softened. Let stand 20 minutes.
Preheat over to 350 degrees. Combine all of the above ingredients and mush together. Form 4 loaves on a broiler pan or meatloaf pan and cook at 350 until center reads 165 degrees on a meat thermometer. In a small dish or cup, mix together 2 tbsp burgundy wine, ½ tsp onion soup mix and 3 tbsp catsup and set aside to brush over meatloaf as its cooking.
Comments(2)