Sweet Red Meatloaf

Brushed with a red wine glaze this is a yearly favorite that can be cooked the day before for convenience.

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   Cut 2 slices of sourdough bread into cubes (crust on) and soak in the Barefoot Shiraz. After the wine is absorbed squeeze the bread to release any extra wine. Sauté the vegetables and minced garlic in olive oil until softened. Add in a splash of Barefoot Shiraz. Set aside to cool.In a large mixing bowl place 1 lb each of ground beef, turkey and pork. You could also use Buffalo, Veal or Italian Sausage. Add 2 large eggs, lightly beat and add mixed dried herbs, salt and pepper. Then add your sautéed aromatics and wine soaked bread cubes. Mix well and form into a loaf in a baking dish that has been brushed with olive oil. Make sure the meat isn’t touching the sides of the pan. Bake for about 50 minutes at 350 degrees. Baste occasionally with pan juices and more Barefoot Shiraz.
   
   
   In a saucepan combine the wine, sugar, chopped tomato, molasses and allspice. Bring to a boil to dissolve the sugar. Reduce heat and simmer until syrupy, 12-20 minutes. Brush most of the Barefoot Sweet Red Glaze over the partially cooked meatloaf. Return to the oven until meatloaf registers 150 degrees. Brush the remaining glaze on the meatloaf and let rest for 15 minutes before serving. Cut into thick slices and serve with a lovely chilled glass of Barefoot Shiraz.