Meat Loaf Burgundy

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This recipe for Meat Loaf Burgundy is from my mother’s 1985 Junior League of Kansas City, Missouri cookbook. She was never a member of the Junior League so I’m not exactly sure where it came from. But, Beyond Parsley was a staple in my home growing up and now it’s made it’s way to Mendenhall. My duty now that it has been relocated is to text my mother recipes when she needs them. She called a couple weekends ago looking for the recipe for Meat Loaf Burgundy and it reminded me how delicious it was.

With a cold and gray weekend, this was the perfect meal to cook for friends. I adapted this recipe to scale down in size (believe it or not the true recipe could feed an army) and to make it almost-kosher (thought that counts, right?). With homemade mashed potatoes and green beans sautéed in butter and sesame seeds, we all slept well with fully bellies last night.

Keep this recipe for a quiet weekend this winter with friends and family by the fireplace. It could not be easier to make and it’s extreme comfort food.

Meat Loaf Burgundy, inspired by Beyond Parsley of the Junior League of Kansas City, MI (serves 6 to 8) 

  • 2 pounds, ground sirloin
  • 1 pound, ground veal
  • 3/4 cup, cottage cheese
  • 1 cup, plain bread crumbs
  • 3/4 cup, chopped onion
  • 1/2 cup chili sauce
  • 3 eggs, beaten
  • 2 tablespoons, chopped green pepper
  • 1 tablespoon salt
  • pepper
  • 1/2 cup Burgundy wine
  • 1 cup tomato sauce

Combine beef, veal, cottage cheese, bread crumbs, onion, chili sauce and egg. Add salt and pepper. Mix well and shape into a loaf and place on a roasting pan.

Pour wine over meat loaf and spread tomato sauce on top.

Bake at 400 degrees for 30 minutes. Then reduce the temperature to 350 and bake another 30 minutes or until cooked through.

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