The Elevated Meatloaf

“I thought of my son’s meatloaf recipe immediately when I was asked for a recipe to pair with this Wine Club Reserve blend. The spice and heartiness of the meat brings out the wine’s terrific red cherry and plum flavors while enhancing its round tannins and juicy, lingering finish.”
– Denise Gill, AVV Tasting Room Manager

– Serves 6 to 8 –

1 lb. each ground sausage, ground beef and ground bison, crumbled
1 small can jalapeños, drained and diced
1 small can green chilis, drained and diced
2 small cans black olives, drained and sliced
3 Tbsp. Worcestershire sauce
3 Tbsp. teriyaki sauce
3 Tbsp. BBQ sauce, your choice
3 Tbsp. soy sauce
1 Tbsp. Sriracha
¼ cup Wine Club Reserve
4 cloves garlic, chopped
1 medium onion, chopped
2 Tbsp. basil paste
2 eggs, beaten
8 oz. can of panko
1.5 oz. package meatloaf seasoning (like Knorr or McCormick)
Salt and pepper

Method of Preparation:
Using your hands, crumble the three ground meats into a large bowl, then blend the rest of the ingredients into the ground meat mixture. Thoroughly mix but be sure not to over mix. Form the mixture into an oval shape.

There are 2 different ways to cook this meatloaf:

1. BBQ smoker – Place the meatloaf on a foil lined cookie sheet or shallow pan. Place the pan on the grate and smoke for 1 hour, then crank it up to 375˚ for 30 minutes.
2. In the oven – Preheat oven to 400˚. Place the meatloaf on a cookie sheet or shallow pan and cook for 45 minutes.

Let the meatloaf rest for 10 minutes before cutting into slices.