Beef Bourguignon Meatloaf Recipe

3      Reviews by:    Wilma White   Beef Bourguignon Meatloaf Recipe uses olive oil, shallots, pinot noir, Worcestershire sauce, Dijon mustard, tomato paste, thyme, egg, bread crumbs, ground beef and other ingredients in creating this tasty meatloaf recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:6 Nutrition facts:639 calories32.5 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 2 tsp. olive oil
• 3 large shallots, finely chopped
• 3/4 c. pinot noir, divided
• 2 tbsp. Worcestershire sauce
• 2 tbsp. plus 1 tsp. Dijon mustard, divided
• 1/2 tbsp. plus 2 tsp. tomato paste, divided
• 1 1/2 tsp. fresh thyme, chopped, plus 1/2 tsp. thyme leaves, divided
• Kosher salt and pepper
• 1 large egg
• 1 tsp. vegetable bouillon base
• 1/2 c.plain breadcrumbs
• 1 1/2 lb. 90% lean ground beef
• 4 tbsp. unsalted butter, divided
• 10 oz. cremini mushrooms, sliced
• 1 clove garlic, grated
• 2 tbsp. flat-leaf parsley, chopped
• Sautéed spinach, for serving

DIRECTIONS

• Heat oven to 400°F. Heat oil in large skillet on medium and sauté shallots 4 minutes. Transfer one-third of shallots to small bowl and remaining to large bowl along with 1/4 cup pinot noir, Worcestershire sauce, Dijon mustard, 1/2 tablespoon tomato paste, 1 1/2 teaspoons chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper and mix to combine. Mix in egg, then breadcrumbs.
• Add beef; mix until combined (do not overmix). On parchment-lined baking sheet, shape mixture into two 5-inch loaves. Cook until internal temperature registers 150°F, 30 to 35 minutes. Let rest 5 minutes before slicing.
• Meanwhile, heat 2 tablespoons butter in large skillet on high. Add mushrooms and sauté until browned, 5 minutes. Reduce heat to medium and stir in garlic and reserved shallots. Stir in remaining 2 teaspoons tomato paste, 1 teaspoon Dijon mustard, then remaining 1/2 cup pinot noir, stirring to incorporate. Simmer to reduce by half.
• Stir in vegetable base, 1/2 cup water, and 1/2 teaspoon thyme leaves; simmer 3 minutes. Stir in remaining 2 tablespoons butter to emulsify, then parsley and 1/4 teaspoon pepper. Serve spooned over sliced meatloaf and sautéed spinach.

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