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Recipes

Tangy Meatloaf

Pair this tangy Meatloaf with Peter Vella Burgundy.

Ingredients (serves 6-8)

1 poundGround beef
1/2 cupDry bread crumbs
1Egg
Garlic powder to taste
1 dashWorcestershire sauce
1/3 cupKetchup
1/4 cupPacked brown sugar
1/4 cupPineapple preserves

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
  • Bake in preheated oven for 30 to 50 minutes.
  • Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
  • Serve with steamed vegetables and mashed potatoes for an extra treat.

This meatloaf recipe pairs perfectly with our Burgundy, a medium-bodied wine that segues smoothly into delicious hints of black cherry fruit.

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