Vintage First Vine

I was recently banging around for a meatloaf recipe, when I remembered we’d published a great one, way back in one of our earliest newsletters.  Clicking back through the files, I found it.  Realized it was in our very first newsletter!  From October 17, 2007:

Banana Meatloaf: Scary enough for Halloween!

“Fall is finally here!  Get into the spirit with this easy and delicious meatloaf recipe.   The applesauce and the mustard glaze add the perfect amount of moistness, apple flavor and bite. Don’t make this in a loaf pan; the freeform shape gives it that just right rustic look and delicious crust. ”

 Try this with  First Vine’s Château de Clapier Calligrappe Red ($11).    The Calligrappe is a medium-bodied red that will stand up well to the spicy mustard glaze. Because of its higher Grenache content than the typical Cotes du Rhone red, it is also a bit earthier.

 Rustic Apple Meatloaf 



•1 onion, finely chopped 

•2 cups soft bread crumbs

•1 cup applesauce

•1 egg, beaten

•1/8 tsp. pepper

•1 lb. ground beef

•1 lb. ground pork

•1 cup applesauce

•2 Tbsp. apple cider vinegar

•1 Tbsp. dijon mustard

•2 Tbsp. brown sugar


Preheat oven to 350 degrees. Cook onion in microwave for 2-3 minutes until tender. Combine onion with bread crumbs, 1 cup applesauce, egg and pepper in large bowl and mix well. Stir in beef and pork and mix gently just until combined. Shape mixture into loaf and place in a 1 quart baking dish. Bake at 350 degrees for 1 1/2 hours. Meanwhile, make Apple Glaze.

Combine 1 cup applesauce, vinegar, mustard and brown sugar in small saucepan. Heat and stir until well blended. After the meatloaf has been in the oven for 1/2 hour, spoon some of the apple glaze over and continue baking. Baste with the glaze every 20 minutes. Let meatloaf sit for 15 minutes before serving. 10 servings




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