Drunken red wine meatloaf

Simple but extremely tasty, drunken meatloaf is one of those traditional recipes that everyone can agree on.

You have to dig very deep into Italian tradition to find the origins of drunken meatloaf. Natural evolution of meatballs in red wine , it seems to originate from Friuli Venezia Giulia, in particular from the Trieste area, where there was the custom of cooking meatballs with wine.

Accompanied with mashed potatoes or baked potatoes , drunken meatloaf is perfect for both family dinners and Sunday lunches. It is in fact an extremely simple recipe which, however, to be really good, requires the use of quality wine . Choose a full-bodied wine typical of your area, preferably still, and you will get a spectacular meatloaf.

How to make drunken meatloaf recipe

1. The first step is the preparation of the meatloaf: combine the minced meat, the garlic crushed with the appropriate utensil, the chopped parsley with a knife, the egg, the mustard, the bread soaked in milk and squeezed and the bread in a bowl. grated. Season with salt and mix with your hands to combine all the flavours.
2. Give the mixture the classic shape of meatloaf and brown it in a pan with 4 tablespoons of oil, turning it well on all sides.
3. Then add the red wine, keeping half a glass aside. Cook over low heat for 40 minutes, turning it delicately from time to time to avoid breaking it. If needed, add a few tablespoons of water or broth.
4. Once ready, gently transfer it to a plate and leave to cool.
5. Pour the remaining wine into the pan, bring to the boil and add the butter, stirring until it has melted.
6. Serve the sliced ​​meatloaf with the cooking juices.

Also try the classic meatloaf , equally simple and suitable for family Sundays.

storage

The meatloaf can be stored in the fridge, closed in an airtight container, for 2-3 days . Heat it in a pan with its cooking juices.