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Pairings in Paso: Bacon-Wrapped Meatloaf Paired with Vines on the Marycrest Syrah
Monday, January 6, 2014
By Sarah Leslie
Those who know me know that I don’t always get along with my kitchen. No one would ever use the words “cook” or “chef” to describe me. Sous chef? Maybe. But that hasn’t stopped me from seeking out the perfect food and wine combination and even I can pull off this months Pairing in Paso.
This cold snap has clearly brought up an urge to hunker down and be cozy and cook comfort food. When I think comfort food I think matloaf. It doesn’t hurt that for all you Seinfeld fans out there that meatloaf was served for Festivus. And this is a festive time of year. But I digress…
For this meatloaf the special ingredient is bacon. I think we can all agree that bacon makes everything better. What’s even better is to enjoy the meatloaf paired with the wonderful Rhone varietal of Syrah. One of my favorites is the 100% Syrah from Vines on the Marycrest, 2011 vintage. This wine manages to be at the same time both bold yet delicate with tasty black raspberry and licorice that hold up against this bacon meatloaf beast. Enjoy the beast!
2 tablespoons olive oil
1 yellow onion, medium, diced
1 garlic clove, diced
3 white button mushrooms, finely chopped
2 tablespoons Worcestershire sauce
¾ cup Italian breadcrumbs
½ cup fresh parsley, chopped
1 tablespoon Sriracha sauce
3 tablespoons ketchup
¼ teaspoon pepper
¼ teaspoon salt
1 pound lean ground beef
½ pound pork sausage, fresh (not in a casing)
¼ cup milk
6 slices bacon
Preheat oven to 400 degrees.
In a large sauté pan over medium heat, heat the olive oil and saute onions and garlic for 2 minutes. Add mushrooms and sauté 3–5 minutes until onions become soft. Transfer onion, garlic, mushroom mixture into a large bowl and add all remaining ingredients except the bacon. With clean hands (and jewelry removed), mix all ingredients until thoroughly mixed. Put the meat mixture in a broiling rack covered in tin foil. Shape the mixture into a rectangular loaf about 5 x 9 inches. Wrap the strips of bacon around the loaf crosswise overlapping them slightly and tucking ends under the loaf to prevent curling.
Bake at 400 degrees until it reaches an internal temperature of 155–160 degrees, 45 minutes to 1 hour. Remove from oven, cover in foil and let it rest 5 minutes before slicing.
Sarah Leslie is a marketing guru with Mental Marketing who loves to cook alongside her husband, striving to find the next great food and wine pair-up. When not donning an apron, Sarah can also be found behind the bar at Clayhouse serving up some delicious Paso wine.