Crusty on the outside and moist and cheesy on the inside, Anna Imparato's meat loaf is comfort food at its most luxe. The mixture of beef chuck and pork enriches the savory flavor. For an even more assertive crust, don't toast the pine nuts ahead of time, but use them to coat the loaf along with the raisins before baking.Plus:F&W's Best Meat Loaf Recipes
The uncooked meat loaf can be refrigerated overnight. Bring to room temperature before baking.
Imparato's rich meat loaf, full of cheese and two kinds of meat, needs a substantial red to stand up to it. Campania in Southern Italy happens to be full of those, thanks to its most famous local wine, Taurasi, a formidably tannic red made from the Aglianico grape.