After a long week of juggling deadlines and daily routines, I found myself craving something hearty yet simple: a cozy meal that could envelop me like a warm hug. In my quest for comfort, I stumbled upon the idea for this Stove-Top Pork Meatloaf with Red Wine Glaze, a dish that beautifully marries rich flavors and satisfying textures without taking hours to prepare.
The combination of succulent pork mince, topped with a glossy red wine glaze, tempted my taste buds just like the welcoming aroma from my grandmother’s kitchen during family gatherings. And those crispy potatoes alongside the tender Chantenay carrots and vibrant greens? They elevate this dish from ordinary to extraordinary, making it not just a meal, but a celebration at the dining table.
Perfect for those tired of fast food or the same-old weeknight dinners, this recipe promises uncomplicated steps and delightful results. Join me as we dive into crafting this flavorful home-cooked masterpiece!
Why Love Stove-Top Pork Meatloaf With Red Wine Glaze?
Heavenly Flavor: The rich, savory red wine glaze enhances the succulent pork, creating a dish that’s bursting with taste.
Comforting Tradition: This meatloaf brings back memories of home-cooked family meals, making it perfect for anyone seeking a warm embrace on their plate.
Crispy Perfection: Paired with golden, crispy potatoes and tender Chantenay carrots, every bite complements the other beautifully.
Quick & Easy: Simplified steps mean you can have a wholesome dinner without spending all evening in the kitchen.
Crowd-Pleasing Delight: Whether it’s a weeknight dinner or a special gathering, this meatloaf is sure to impress family and friends alike.
Stove-Top Pork Meatloaf Ingredients
Get ready to create a flavor-packed classic!
For the Meatloaf
• 250 g pork mince – the star of the dish, offering rich flavor and tender texture.
• 20 g panko breadcrumbs – adds a delightful crunch to the meatloaf.
• 0.5 tsp dried thyme – infuses the mixture with a warm, earthy aroma.
• 5.5 g beef stock mix – enhances the meat’s savory profile.
• 2 garlic cloves – brings depth and a hint of sweetness to the meatloaf.
• 1 brown onion – contributes moisture and flavor to the mixture.
• 32 g tomato paste – offers a rich tang that complements the pork perfectly.
• 10 g red wine paste – gives that luxurious touch, tying the dish together.
• 25 g honey – balances the flavors with a subtle sweetness.
For the Glaze
• 8 ml soy sauce – adds umami depth to the glaze, enhancing the overall flavor.
• 80 ml boiled water – helps to create that luscious glaze consistency.
For the Sides
• 3 white potatoes – these crispy beauties are a must alongside the meatloaf.
• 160 g Chantenay carrots – tender and sweet, they add color and nutrition.
• 150 g cavolo nero – provides a vibrant pop of green and balances the plate.
• 1 tbsp cornflour – crucial for thickening the gravy to perfection.
Each ingredient plays a role in making this Stove-Top Pork Meatloaf with Red Wine Glaze a heartwarming dish that you’ll return to time and again!
How to Make Stove-Top Pork Meatloaf With Red Wine Glaze
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Boil a full kettle and chop the potatoes (skins on) into bite-sized pieces. Add them to a pot with plenty of boiled water, bringing it to a simmer over high heat. Cook for 10-12 minutes until tender, then drain, keeping the water for later.
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Prepare your onions and garlic. Peel and slice half of the brown onion finely, then grate the other half along with the garlic. In a small bowl, mix the red wine paste, tomato paste, and honey with 2 tablespoons of cold water to create your red wine glaze.
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Mix the pork mince with the grated onion in a medium bowl. Add in the dried thyme, panko breadcrumbs, half of the grated garlic, and half of the beef stock mix. Season with a grind of pepper and combine until fully mixed. Shape into mini loaves, making one for each person.
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Heat a large, wide-based pan with a drizzle of vegetable oil over medium-high heat. Once hot, add the meatloaf and cook for 2-3 minutes, turning occasionally until browned. Add 80 ml of boiled water, then drizzle the red wine glaze over the meatloaf. Cover and cook for 20-22 minutes or until cooked through.
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Cook the potatoes while the meatloaf simmers. In another large pan, heat vegetable oil over medium-high heat. Once hot, add the drained potatoes with a pinch of salt, cooking for 16-17 minutes until golden and crispy, turning occasionally.
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Sauté the vegetables. Return the reserved pot to medium heat with a drizzle of olive oil and 20 g of butter. Once melted, add the sliced onion and remaining garlic with a pinch of salt, cooking for 4-5 minutes until slightly softened. Add the Chantenay carrots along with 120 ml of reserved potato water, cooking covered for 8-9 minutes until tender.
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Add the cavolo nero. Once the carrots are tender, add the chopped cavolo nero and cover, cooking for 2-3 minutes until wilted. Mix cornflour and soy sauce with the remaining beef stock, gradually stir in 130 ml boiled water, and microwave for 2 minutes until thickened – that’s your gravy!
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Serve the meatloaf with crispy potatoes and Chantenay carrots & greens. Pour any remaining red wine glaze into the gravy and drizzle it over everything for a delightful finish.
Optional: Garnish with fresh herbs for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Stove-Top Pork Meatloaf
Fridge: Store any leftover meatloaf in an airtight container in the fridge for up to 3 days, ensuring it stays fresh and ready for another delightful meal.
Freezer: If you want to save it for later, freeze the meatloaf wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Just ensure it’s fully cooled before freezing.
Reheating: To reheat, thaw the meatloaf in the fridge overnight. Warm in the oven at 180°C (350°F) for about 20 minutes until heated through, drizzled with a bit of the red wine glaze to keep it juicy.
Gravy Storage: Any leftover gravy can be stored in the fridge for up to 5 days or frozen in ice cube trays for easy portioning in the future.
Stove-Top Pork Meatloaf Variations
Feel free to ignite your creativity and make this recipe your own with these delightful twists!
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Turkey Alternative: Swap pork mince for ground turkey for a leaner option without sacrificing flavor.
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Vegetarian Delight: Replace the pork with lentils and add mashed beans for a protein-packed meatless version that’s equally satisfying.
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Spicy Kick: Add diced jalapeños or a teaspoon of red pepper flakes to the mixture to bring some heat into your meatloaf.
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Herb Mix: Experiment with fresh herbs like rosemary or parsley instead of thyme for a fresh, aromatic flavor profile.
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Cheesy Bliss: Fold in some shredded cheese like cheddar or mozzarella into the meatloaf mixture for extra richness and a gooey surprise.
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Sweet Touch: Add some chopped apples or dried cranberries to the meatloaf for an unexpected sweet burst that complements the savory elements.
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Mushroom Medley: Incorporate finely chopped mushrooms into the mixture to enhance the umami flavor and moisture.
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Glaze Twist: Try a balsamic reduction or barbecue sauce in place of the red wine glaze for a different but equally delicious flavor experience.
Whichever variation you choose, each one will transform your Stove-Top Pork Meatloaf with Red Wine Glaze into a unique family favorite!
What to Serve with Stove-Top Pork Meatloaf With Red Wine Glaze?
Creating a cozy meal around this flavorful meatloaf is simple, and the sides can elevate your dining experience to new heights.
- Creamy Mashed Potatoes: These smooth, buttery potatoes create a perfect contrast to the meatloaf’s texture, enhancing the overall meal.
- Honey Glazed Carrots: Sweet and tender, they echo the meatloaf’s honey glaze while bringing a pop of color to the plate. Introduce a hint of cinnamon for a warm spice that complements the dish beautifully.
- Steamed Broccoli: Fresh and vibrant, this healthy addition balances out the richness of the meatloaf, creating a lighter touch on your palate.
- Roasted Brussels Sprouts: Crisped to perfection, their earthy flavor pairs beautifully with the savory notes of the meatloaf. Drizzle with balsamic for an added depth of flavor.
- Savory Green Salad: A fresh salad with a tangy vinaigrette brightens the meal and offers a refreshing contrast to the heartiness of the meatloaf.
- Garlic Bread: Crunchy and aromatic, this is a delightful option that offers a soft bite to counteract the crispy potatoes.
- Simple Red Wine: Pairing your meal with a glass of red wine enhances the richness of the meatloaf, pulling together the flavors beautifully.
- Apple Crisp for Dessert: Finally, wrap up the meal with a warm apple crisp. Its cinnamon-spiced fruitiness binds well with the overarching vibe of comfort and coziness present throughout the dinner.
Make Ahead Options
These Stove-Top Pork Meatloaf With Red Wine Glaze options are perfect for meal prep enthusiasts! You can prepare the meatloaf mixture and shape the mini loaves up to 24 hours in advance. Simply cover them tightly in the fridge to maintain freshness. Moreover, you can chop the potatoes and store them in cold water for up to 3 days, preventing browning and keeping them crisp. When you’re ready to serve, just cook the meatloaf as per the recipe and finish the potatoes and veggies right before mealtime for a hassle-free dinner. Trust me, it will taste just as delicious as when freshly made!
Expert Tips for Stove-Top Pork Meatloaf
• Quality Meat: Choose fresh pork mince for the best flavor and texture. Avoid pre-packaged mince that may contain fillers.
• Moisture Check: Ensure the meatloaf mixture is not too dry; it should hold together well. If it feels crumbly, add a splash of water or extra glaze.
• Sizzle Alert: Don’t rush the browning phase; it adds depth to the meatloaf’s flavor. Let it sear for the recommended time without moving it too much.
• Perfect Glaze: For a richer taste, let your red wine glaze simmer a bit longer before drizzling. This will intensify the flavors and add a glossy finish.
• Crispy Potatoes Tip: Use a well-heated pan and a little extra oil for perfectly crispy potatoes. Avoid overcrowding the pan to ensure they crisp up nicely.
• Serve Promptly: Enjoy your Stove-Top Pork Meatloaf with Red Wine Glaze soon after cooking for the best flavors and textures.
Stove-Top Pork Meatloaf With Red Wine Glaze Recipe FAQs
How do I choose ripe ingredients for my meatloaf?
Absolutely! When selecting pork mince, look for bright pink color with minimal liquid. Fresh vegetables should be firm and vibrant, especially the Chantenay carrots which should have a smooth, unblemished surface. Avoid any produce with dark spots or softness, as these may indicate overripeness.
How should I store leftover meatloaf?
Very easily! Store any leftover meatloaf in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing to maintain its texture. I often pop a note with the date on the container so I can keep track!
Can I freeze my meatloaf for later?
Absolutely! To freeze your Stove-Top Pork Meatloaf with Red Wine Glaze, wrap it tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. It can last up to 3 months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in the oven for the best results.
What if my meatloaf comes out too dry?
If you’re worried about dryness, ensure your meat mixture isn’t too crumbly before cooking. If necessary, you can add a splash of water or a little more red wine glaze to the mixture. While cooking, cover the pan to keep the moisture in, or you can also serve it drizzled with extra glaze to enhance juiciness.
Can my dog eat the meatloaf?
While the Stove-Top Pork Meatloaf with Red Wine Glaze is delightful for humans, it’s best to avoid sharing it with pets! The soy sauce and garlic can be harmful to dogs. Instead, you can set aside a plain bit of ground pork before adding these ingredients, making a safe snack for your furry friend.
How do I thicken my gravy if it’s too runny?
No worries! If your gravy turns out too thin, you can thicken it easily. Mix a bit more cornflour with cold water to create a slurry, and gradually stir it into your gravy over low heat until it reaches the desired consistency. This method will give you that perfect silky texture for drizzling over your meatloaf!
Savor Stove-Top Pork Meatloaf With Red Wine Glaze Tonight
Ingredients
Equipment
Method
- Boil a full kettle and chop the potatoes (skins on) into bite-sized pieces. Add them to a pot with plenty of boiled water, bringing it to a simmer over high heat. Cook for 10-12 minutes until tender, then drain, keeping the water for later.
- Prepare your onions and garlic. Peel and slice half of the brown onion finely, then grate the other half along with the garlic. In a small bowl, mix the red wine paste, tomato paste, and honey with 2 tablespoons of cold water to create your red wine glaze.
- Mix the pork mince with the grated onion in a medium bowl. Add in the dried thyme, panko breadcrumbs, half of the grated garlic, and half of the beef stock mix. Season with a grind of pepper and combine until fully mixed. Shape into mini loaves, making one for each person.
- Heat a large, wide-based pan with a drizzle of vegetable oil over medium-high heat. Once hot, add the meatloaf and cook for 2-3 minutes, turning occasionally until browned. Add 80 ml of boiled water, then drizzle the red wine glaze over the meatloaf. Cover and cook for 20-22 minutes or until cooked through.
- Cook the potatoes while the meatloaf simmers. In another large pan, heat vegetable oil over medium-high heat. Once hot, add the drained potatoes with a pinch of salt, cooking for 16-17 minutes until golden and crispy, turning occasionally.
- Sauté the vegetables. Return the reserved pot to medium heat with a drizzle of olive oil and 20 g of butter. Once melted, add the sliced onion and remaining garlic with a pinch of salt, cooking for 4-5 minutes until slightly softened. Add the Chantenay carrots along with 120 ml of reserved potato water, cooking covered for 8-9 minutes until tender.
- Add the cavolo nero. Once the carrots are tender, add the chopped cavolo nero and cover, cooking for 2-3 minutes until wilted. Mix cornflour and soy sauce with the remaining beef stock, gradually stir in 130 ml boiled water, and microwave for 2 minutes until thickened – that's your gravy!
- Serve the meatloaf with crispy potatoes and Chantenay carrots & greens. Pour any remaining red wine glaze into the gravy and drizzle it over everything for a delightful finish.