You may hear meatloaf and think that sounds boring, but I believe the old classics which represent an era have earned a place at the table, especially when re-invented.
There’s something about the autumn season that creates melancholy and the desire for cozy, hearty, nostalgic meals at home. Meatloaf is comforting and fills the house with inviting aromas - and when you pair my recipe with our 2016 Colour Reigns North Coast Red Wine Blend, you'll bring people together, which makes this wine and this meal all the more inviting!
If you’ve been following the Pair with Mere blog, you probably know I tend to avoid meat, especially red meat. Turkey is the meat I most often turn to and find it absorbs the flavors added to it. Thus, I enjoy using it to make dishes like meatloaf.
While I usually am not a fan of using pre-packaged seasonings, this vegetable soup mix adds so much flavor to this meatloaf and also saves prep time, it’s the exception.
- 1 lb ground turkey (I like to use a half a pound of 99% lean and half a pound 94% lean ground turkey)
- 1 egg white
- 1 1/2 cup brown rice, cooked
- 1 packet of Knorr’s vegetable soup mix
- 1 tomato, sliced
- Ketchup (preferably a no sugar added brand)
- Olive oil
- Serve with a side salad or cooked veggies like green beans.
- Pre-heat oven to 350°F and either spray a 9 x 5 loaf pan with cooking spray or line a baking sheet with non-stick foil.
- Combine turkey, egg white, brown rice, and soup mix until thoroughly combined. Either mold it to place it in the prepared loaf pan or on a baking sheet.
- Brush the top of the meatloaf with olive oil and then top the loaf with ketchup and sliced tomatoes.
- Cook for approximately 55 minutes or until internal temperature reaches at least 165°F.
- While it cooks, prepare salad or cooked veggies and uncork and decant the Colour Reign Red Blend.
- Remove from oven and let cool slightly before serving with veggie and wine.
Why This Wine
2016 The Colour Reigns Red Blend definitely has lots of red and black fruit notes, plus baking spices from its time aged in oak. Additionally, since it is five years old, it has started to develop what we refer to as tertiary notes, which is what gives it aromas of earth and mushroom. All these characteristics make this wine nice and complex, but the flavors are well integrated which mirrors the myriad of flavors from the spices and herbs married with the tomato and turkey that all assimilates together during the cooking process. (Yummy!)
If a fattier meat was used, like ground beef, then this wine could hold up to a more tannic wine like the Volante Cabernet Sauvignon because the higher fat would need more tannins to bind to. If more tomato or red sauce was used it would add too much acid to the meatloaf which would make this fuller body red taste bitter.