Beef Bourguignon Meatloaf



Topped with a rich, thick sauce, this elevated meatloaf is comfort food at its finest. Tip: When choosing a cooking wine, always pick one that you enjoy drinking as well!

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4 serving(s)

Total Time:
0 hours 55 min



  • 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

  • 1/2 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

  • 1 tsp.

    vegetable bouillon base (we used Better than Bouillon)

  • 2 tbsp.

    flat-leaf parsley, chopped

  • Sautéed spinach, for serving


    1. Step 1Heat 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.
    2. Step 2Add 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.
    3. Step 3Meanwhile, 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.
    4. Step 4Stir 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.

When cooking with wine, always pick one that you would also enjoy drinking! (We recommend a pinot noir here, but another light-bodied red, like gamay, would work.)

NUTRITIONAL INFORMATION (per serving): About 530 cal, 29.5 g fat (13.5 g sat), 39 g pro, 1,051 mg sodium, 24 g carb, 3 g fiber

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