Meatloaf Recipe for Knockout Flavor!

Beef meatloaf recipe with orange and wine!

This recipe is for about six people and hte ingredients we are going to need are the following:

Meatloaf Recipe: Ingredients List

  • 3 pounds of boneless beef, that you’ve tightly tied into a large roll, similar to meat loaf, 4 - 5 inches of diameter - ready and washed for cooking
  • 2 tablespoons of extra virgin olive oil
  • 1 8-ounce glass of dry white wine (pinot grigio)
  • 1 1/2 cup of chicken or beef broth
  • 2 cups of fresh orange juice
  • 2 onions, finely sliced
  • 2 cloves of garlic, cut in the middle
  • salt
  • fresh ground black pepper
  • 1/4 of a cup of fresh lemon juice
  • 1/2 cup of heavy cream
  • orange peel (1 orange)
  • 1 tablespoon of parsley, finely chopped
  • 2 teaspoons of finely chopped onion

The below are tied together into a bunch:

  • 3 pinches of parsley
  • 3 pinches of fresh thyme
  • 2 bay leaves
  • 1 small leek

Meatloaf Recipe: Cooking Steps

In a large deep frying pan, you heat up your extra virgin olive oil, and sear there your tied meat, turning it on all sides for even browning on all sides. 

When its ready, you transfer your meat in a ceramic cookware. 

In the same frying pan, add your glass fo the dry white wine, and with a wooden spatula, scrape off the meat residues from the searing, and pour all the leftover liquid and scraps in your ceramic cookware with the meat. 

Add also the beef broth, the 1 1/2 cup of fresh orange juice, the finely sliced onions, the garlic, the bunch with the herbs, and salt and pepper.

Cover the cookware and slowly boil for approximately 1 1/2 to 2 hours, changing the position of the meat, two to three times while cooking, for even and consistent cooking and to be well-marinated with the sauce and ingredients. 

Cook until its sharp enough to easily penetrate with a sharp knife or fork. 

You may need to add during the cooking time, an additional cup of a mix of 1/2 broth and  1/2 wine. 

When the meat is soft enough, you transfer your meat in a baking pan and you cover with aluminum foil. You throw away the herbs (which have already given their flavors and aromas) and strain the juice from the cook ware and keep it in a separate bowl.

From there, you take the saved juice/sauce from your bowl and boil it on a high flame, while adding in the lemon juice. 

Boil until it evaporates and only two cups of sauce remain. Add now into the sauce your heavy cream, and fresh ground black pepper...And the rest of your orange juice (should be around 1/2 a cup).

Now slowly cook for a couple of minutes.

Meanwhile, after the meat has sufficiently cooled down, slice the meat in serving loafs. 

Place the meat slices in your sauce, while the sauce is still boiling over a low flame, just for three to four more minutes 

You can now turn off the stove top. 

Place the meat and sauce in a large serving plate. And sprinkle on top the finely chopped parsley, onion, and orange peel as well.

Serve with aromatic basmati rice, and pour a spoon of the sauce on the top of the basmati as well.  

Wine Pairing Tips for our Meatloaf Recipe?

This meatloaf dish is packed with flavors and so works well with a hearty Cabernet Sauvignon.

Cheers and enjoy!

› Meatloaf Recipe

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Have A Great Story About This Topic?

Do you have a great story about this? You can share it here without needing a Facebook account! You can even upload pictures!

[ ? ]

Upload 1-4 Pictures or Graphics (optional)[ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.

(You can preview and edit on the next page)

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.

What's New?

  1. Dr

    Dec 04, 14 04:30 PM

    When France lost Algeria in 1960, a great worry of winemakers wad what are we going to do now? French wines from many regions WERE B,ENDED WITH MUCH STRONGER

    Read More

  2. How to make port wine - and history!

    Dec 04, 14 03:26 PM

    How to make port wine - delicious, heart-warming, the perfect gift

    Read More

  3. Wine accessory shopping for the holidays

    Nov 01, 14 04:25 PM

    Wine accessory shopping for the holidays

    Read More