Recommendations · Wine and food

Meatloaf with Kendall Jackson Vintner’s Reserve Cabernet Sauvignon

Meatloaf with bacon around it and a glaze of tomato and mustard, with mashed potato alongside. A Californian cabernet sauvignon is firm enough for roast mince and round enough not to overwhelm it.

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Bottle of Kendall Jackson Vintner's Reserve Cabernet Sauvignon, wine

From the shelf

The bottle

Kendall Jackson Vintner’s Reserve Cabernet Sauvignon comes from the United States and is made from cabernet sauvignon. The wine is 13.5 percent by volume and the bottle contains 75 centilitres. The winery is in Santa Rosa in California and sources the grapes for the Vintner’s Reserve range from the coastal areas of that state. In our range it is listed as robust and intense.

Kendall Jackson Vintner’s Reserve Cabernet Sauvignon

The combination

Why this works together

Cabernet sauvignon has the firmest tannin of all the well-known blue grapes, and that tannin needs protein and fat to bind to. Meatloaf supplies both: minced beef, egg and a jacket of bacon. Where the tannin still feels rough in an empty glass, next to a slice of meatloaf it feels smooth. The glaze brings sweet and sour from tomato and mustard, and that acidity makes sure the wine does not become heavy. Californian cabernet is somewhat riper and rounder in fruit than its European counterpart, so it does not overpower the dish.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 30 minutes
  • Type main course

What you need

  • 800 grams half-and-half mince
  • 10 slices of breakfast bacon
  • 2 slices of stale white bread
  • 100 millilitres full-fat milk
  • 2 eggs
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon dried thyme
  • 4 tablespoons tomato ketchup
  • 1 tablespoon coarse mustard
  • 1 tablespoon soft brown sugar
  • 1.2 kilos floury potatoes
  • 60 grams of butter
  • salt and freshly ground black pepper

How to make it

  1. Preheat the oven to 180 degrees. Crumble the bread, pour the milk over it and let it soak for ten minutes.
  2. Chop the onion very finely and press the garlic. Sweat the onion in a little butter for five minutes until soft and let it cool; raw onion would stay crunchy in the mince.
  3. Mix the mince with the soaked bread, the eggs, the onion, the garlic, the thyme, salt and pepper. Knead briefly and no longer than necessary.
  4. On a baking tray lined with baking paper, shape a firm loaf of about 25 by 12 centimetres.
  5. Lay the bacon slices over the meatloaf like roof tiles and tuck the ends underneath.
  6. Stir the ketchup, the mustard and the soft brown sugar into a glaze and brush half of it over the loaf.
  7. Bake the meatloaf for 45 minutes, brush it with the rest of the glaze and bake for another fifteen minutes until the core reaches 70 degrees.
  8. Meanwhile boil the potatoes until done and mash them with the butter and a splash of warm milk into a purée. Let the meatloaf rest for ten minutes before you cut it.

In the glass

Serving

Pour the wine at 16 to 17 degrees in a large red wine glass. Open the bottle half an hour beforehand; cabernet sauvignon becomes noticeably softer in tannin with a little air.

All about Kendall Jackson Vintner’s Reserve Cabernet SauvignonBack to Recommendations from ’t Bockje

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