Free-Form Fennel Seed Meat Loaf
“I season this meat loaf with fennel and celery seeds so it’s more like a giant polpette [meatball],” says Anya Fernald. For a moist meat loaf, she says it’s best to use ground meat that’s at least 20 percent fat. Plus: Ultimate Comfort Food
The baked meat loaf can be covered and refrigerated for up to 3 days. Cover with foil and reheat in a 325° oven.
Cabernet Franc often has a slight herbal edge, which goes nicely with this rich, herb-scented meat loaf. Try one from California or one from France’s Loire Valley.