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:
The below are tied together into a bunch:
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.
This meatloaf dish is packed with flavors and so works well with a hearty Cabernet Sauvignon.
Cheers and enjoy!