This all-beef meatloaf starts by sautéing mushrooms and onions, then deglazing the pan with red wine for a punch of concentrated flavor. The addition of fresh thyme and rosemary, plus fontina cheese, adds even more savoriness. It’s all formed into a loaf and baked on a sheet pan to let some of the grease drain off. After about an hour, it’s ready to serve with a vinaigrette-dressed salad and a glass of red wine.
This recipe was featured as part of our meatloaf recipe slideshow.