Meatloaf & Merlot: Wine & Dine Episode 1

Meatloaf

• Olive Oil (to grease loaf pan)
• 2 lbs/1 kg Medium Lean Ground Beef
• Stovetop Stuffing Mix (I use Low Sodium Chicken Mix)
• 1/4 Cup Milk
• 1 Egg
• 1 Clove Garlic, Minced 
• 1/4 Cup Ketchup
• Fresh Parsley, Chopped
• 1 tsp Worcestershire Sauce
• Salt/Pepper to Taste

Meatloaf Sauce

• 1/2 Cup Ketchup
• 4 Tbsp Brown Sugar

Balsamic Glazed Carrots

• Bunch of Rainbow Carrots, Peeled and Cut Lengthwise
• Balsamic Vinegar
• Olive Oil
• Garlic, Thinly Sliced
• Fresh Parsley, Chopped
• Salt/Pepper to Taste

Creamy Chive Mashed Potatoes

• Potatoes, Quartered (I used a mix of Yukon Gold/Red Potatoes)
• Salt/Pepper to Taste
• Whipped Chive Philadelphia Spread (or cream cheese of choice)
• 1 Tbsp Butter or Margarine
• 1/4 Cup Milk

1. Preheat oven to 350F. Grease a loaf pan.
2. In a large bowl, prepare meatloaf by mixing together Beef, Stuffing Mix, Milk, Egg, Ketchup, Parsley, Garlic, Worcestershire Sauce, and Salt/Pepper.
3. Transfer meatloaf mixture into loaf pan. Prepare meatloaf sauce by mixing together Ketchup and Brown Sugar in a medium bowl. Layer sauce evenly on top of meatloaf.
4. Bake meatloaf for 60-70 minutes, until no longer pink in centre.
5. Meanwhile, prepare Balsamic Glazed Carrots by tossing all ingredients together on a baking sheet. Bake for 35 minutes, toss halfway through.
6. When meatloaf has about 20 minutes remaining, begin to prepare Creamy Chive Mashed Potatoes by bringing potatoes to a boil. Let potatoes boil on stove for about 20-25 minutes, until tender.
7. Strain/drain potatoes and mash. Add ingredients into pot and mix evenly.
8. Remove meatloaf from oven and let sit for about 10 minutes.
9. Plate your meal and garnish carrots with fresh parsley. Enjoy!

1. When making your meatloaf, refrain from packing the meat down too much into your pan.
2. Use medium lean ground beef to ensure an extra tender final product.