The best way to give your stuffed meatloaf recipe remarkably juicy and tender results? Add a splash of red wine to the meat mixture and pour a half cup into the baking dish before placing it in the oven (to steam the homemade meatloaf with loads of rich flavor).

Source: Better Homes and Gardens
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Chianti-Braised Stuffed Meat Loaf

Ingredients

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Directions

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  • Preheat oven to 350°F. In a large bowl combine eggs, Parmesan cheese, bread crumbs, green onions, basil, tomato paste, 1/4 cup wine, garlic, and salt. Add ground beef; mix well. Divide meat mixture in half.

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  • In a 3-quart rectangular baking dish pat half of the meat mixture into a 9x5-inch rectangle, building up the edges to make a 1-inch-deep well in the center. Spoon Cheese Filling into the well. Top with the remaining meat mixture; pinch top and bottom edges together to seal. If necessary, gently reshape loaf into a 9x5-inch rectangle. Pour 1/2 cup wine into dish around loaf.

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  • Bake for 50 to 60 minutes or until an instant-read thermometer inserted in the meat registers 160°F. Spoon 2 tablespoons wine over meat loaf; top with mozzarella cheese. Bake about 5 minutes more or until cheese is melted.

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  • Let stand for 10 minutes before serving. Using two large spatulas, transfer meat loaf to a serving platter. Garnish with parsley and/or basil.

*Tip:

If desired, use a mixture of ground beef, bulk mild Italian sausage, and uncooked ground turkey.

Nutrition Facts (Chianti-Braised Stuffed Meat Loaf)

474 calories; 30 g total fat; 11 g saturated fat; 4 g polyunsaturated fat; 11 g monounsaturated fat; 123 mg cholesterol; 566 mg sodium. 12 g carbohydrates; 2 g fiber; 3 g sugar; 35 g protein; 0 g trans fatty acid; 729 IU vitamin a; 6 mg vitamin c;

Cheese Filling

Ingredients

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Directions

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  • In a medium bowl combine cheese, pine nuts, dried tomatoes, basil, oil, and, if desired, lemon peel.

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Reviews (1)

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
12/22/2013
Pretty good, used 1lb mild Italian w/ 1lb ground sirloin, a tad on the rich side. will do again.