Recipes Comfort Food Meatloaf Meatloaf with Red Wine Glaze 4.0 (1,137) 2 Reviews Shea Gallante brushes his meatloaf with a red wine glaze, which caramelizes as it bakes. The glaze also makes the meatloaf especially easy to pair with red wine. Plus: F&W's Best Meatloaf Recipes By Shea Gallante Shea Gallante Why Because his unstoppable spirit of experimentation—and his kitchen full of cutting-edge equipment—leads him to create wonderful avant-garde dishes, like a creamy chilled mozzarella soup with basil and apricots. Born Poughkeepsie, NY; 1973. Education The Culinary Institute of America, Hyde Park, NY. Experience Coco Pazzo Teatro, Felidia and Bouley, all in New York City. First big risk Opening a pizza parlor when he was only 19. "I’d been working at a pizzeria, and decided I wanted to be the boss." Most exotic item on his menu Wild yellowtail crudo. "Almost all yellowtail is farm-raised, even the fish that comes in from Japan. The wild yellowtail I get has flavor that’s off the charts. You can’t imagine how good it tastes." Most memorable experience Going to Paris to cook dinner at the George V with David Bouley. "I looked outside in the courtyard and there was Bill Clinton. With David, you’re always on the move; I was there for three days and slept six hours total." Favorite cheap meal Pork and swiss chard dumplings from Tasty Dumpling in Manhattan’s Chinatown. Advice to future cooks Don’t get wrapped up in the industry hype. "Don’t just study a trendy cuisine; when it crashes, you’re sunk." Won Best New Chef at: Cru; New York City Food & Wine's Editorial Guidelines Updated on December 5, 2022 Print Rate It Share Share Tweet Pin Email This meatloaf is better than Mom’s. The glaze also makes the meat loaf especially easy to pair with red wine, which is a plus because it’s always 5 o’clock on a snow day. Photo: © Marcus Nilsson Active Time: 40 mins Total Time: 2 hrs Yield: 6 Ingredients 2 slices of white sandwich bread, torn into pieces 1/2 cup milk 1 large egg 1 large egg yolk 2 tablespoons coarsely chopped flat-leaf parsley 1 1/2 teaspoons finely chopped sage 1 teaspoon finely chopped thyme 1 tablespoon kosher salt Pinch of freshly ground black pepper Pinch of freshly grated nutmeg Pinch of cayenne pepper 3/4 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup plain dry bread crumbs 2 tablespoons unsalted butter 1 medium white onion, finely diced 4 garlic cloves, minced 1 pound ground lamb 1/2 pound ground pork 1/2 pound ground veal Vegetable oil, for brushing 1 1/4 cups dry red wine 1/4 cup sugar 1 tomato, finely chopped 1 teaspoon unsulfured molasses Pinch of ground allspice Directions Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined. In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined. Brush a medium oval baking dish with oil. Transfer the meatloaf mixture to the dish and pat it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through. Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes. Brush half of the glaze over the meatloaf. Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°; brush once more with the remaining glaze during baking. Let the meatloaf rest for 15 minutes, then thickly slice and serve. Make Ahead The meatloaf recipe can be prepared through Step 2 and refrigerated overnight. Bake before serving. Suggested Pairing Meatloaf that isn't heavily seasoned can pair with almost any full-bodied red. Try a firm Cabernet, such as one from Washington State. Rate it Print