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Chrysalis Vineyards

Meat Loaf - 2017 Barrel Select Norton

Meat Loaf - 2017 Barrel Select Norton
Recipe Date:
May 1, 2019
Serving Size:
Cook Time:
Imperial (US)
There's nothing more American then meat loaf. That's why it is a perfect pairing for this all American Norton. A hearty meat loaf pairs wonderfully with a full-bodied and robust Norton.
  • 1 tbsp good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 tsp chopped fresh thyme leaves
  • 2 tsps kosher salt
  • 1 tsp freshly ground black pepper
  • 3 tbsps Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tbsp tomato paste
  • 2 1/2 lbs ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)

1. Preheat the oven to 325 degrees F.

2. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

3. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

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