{"id":111566,"date":"2016-09-09T11:20:37","date_gmt":"2016-09-09T15:20:37","guid":{"rendered":"http:\/\/summerofjim.com\/?p=111566"},"modified":"2025-09-12T11:21:13","modified_gmt":"2025-09-12T15:21:13","slug":"meatloaf-w-mushroom-rosemary-sauce-and-2010-ch-de-panigon-cru-bourgeois","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=111566","title":{"rendered":"Meatloaf w\/Mushroom-Rosemary Sauce and 2010 Ch. de Panigon Cru Bourgeois"},"content":{"rendered":"\n

The great 19th<\/sup> Century French writer and gastronome, Jean Anthelme Brillat-Savarin, once penned (and I\u2019m translating), \u201cIf you take all the meatloaf recipes extant and place them end to end you would be able to circumnavigate the globe three times.\u201d<\/p>\n\n\n\n

Is it too embarrassing to admit liking meatloaf?  Clearly it is a mere pawn on the culinary chessboard joining the likes of \u201cpigs in a blanket\u201d and a PB&J sandwich.  And yet, even enjoying the more prestigious dishes (which I most certainly do), there is something compelling in a dish that probably possesses a scent of nostalgia for many of us.<\/p>\n\n\n\n

In this case, let\u2019s just attribute my interest to a change in season.  For sure I had a hankering<\/em> for \u201ccomfort food\u201d and it was time to think of \u201cindoor\u201d cuisine.  Yes, I already had a meatloaf recipe in my playbook; but while good, it was too involved.  Then by chance I spotted a recipe in a food magazine.  A magazine that shows recipes with an enticing photo\u2026 and also a couple of user reviews.  The recipe was easy to follow (very important for me), less involved than mine; nice snapshot; and then the clincher was this comment, \u201cGoodbye ketchup!  See ya later BBQ sauce!  This recipe is the ticket to great meatloaf!\u201d  I\u2019m in!<\/p>\n\n\n\n

 To the wine.  What about a 2004 Brunello that I have been saving?  I have one 1996 Pauillac left in the rack.  A Stags Leap Cab that should be ready (finally).  No, No and again no!  Great wines all, but misplaced against the delight of enjoying the plain fare that is the foundation of our everyday dinning. <\/p>\n\n\n\n

Tonight I am going to open a \u201cdrinking\u201d Bordeaux from the excellent 2010 vintage that has a \u201clittle time in the bottle\u201d. Excellent vintage is a beautiful thing\u2026 it means you can enjoy the benefit of a positive weather pattern that created the excellence without having to take a \u201csecond out on the house\u201d to pay for it!  The modest wines did as well as the premier wines!<\/p>\n\n\n\n

There are other wines that would also work: great country reds from Italy like a Montepulciano from Abbruzzo, Barbera from Piedmont. Or maybe something from South Africa like a Pinotage. A Mendoza Malbec would fit to a \u201cT\u201d.  The list of potential wines just goes on and on.  And conversely, this Bordeaux would work with any number of other<\/em> comfort dishes\u2026 Linguine Bolognese?  Shepherd\u2019s Pie? Grilled baby lamb chops?   <\/p>\n\n\n\n

But for today, a perfect dance: Cru Bourgeois and new meatloaf recipe!<\/p>\n\n\n\n

Ch\u00e2teau de Panigon Cru Bougeois \u201910 (Medoc,Bordeaux)\u00a0<\/u><\/strong>
The Panigon has a candied bouquet with baked red cherries, touches of dark chocolate and dried orange peel. The palate is medium-bodied with fine, lithe tannins. There is lovely purity here, whilst the finish is focused and long. This is a little gem. Cabernet, Merlot and Petit Verdot; 91pts\u00a0Decanter<\/em>; 90pts\u00a0Wine Advocate;\u00a0<\/em>Gold Medal Concours General Agricole Paris <\/p>\n\n\n\n

MEATLOAF W\/MUSHROOM-ROSEMARY SAUCE<\/p>\n\n\n\n

Ingredients<\/u><\/strong>
6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
A goodly amount of ice
3 olives stuffed with blue cheese
1\u00bd lbs meatloaf mix (equal parts ground beef, pork & veal)
1 medium onion, finely chopped
1 cup Italian seasoned bread crumbs
1 large beaten egg
\u00bd tsp salt
\u00bd tsp pepper<\/p>\n\n\n\n

For the sauce<\/em>
2 tbsp butter
1 cup sliced shiitake mushrooms
1\u00bd tbsp flour
1\u00bc cups low sodium beef broth
\u00bd tsp chopped fresh rosemary
\u00bc tsp salt
\u00bc tsp pepper
\u00bc cup heavy cream<\/p>\n\n\n\n

Directions<\/u><\/strong>
1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!<\/p>\n\n\n\n

2. Preheat oven to 325\u00b0<\/p>\n\n\n\n

3. Mix all the meatloaf ingredients together with your hands in a large bowl until well blended. Transfer mixture to a 2qt baking dish (7\u201dx11\u201d), then form into an 8\u201dx3\u00bd\u201dx2\u201d loaf.<\/p>\n\n\n\n

4. For sauce: Melt butter in skillet over medium-high heat.  Cook mushrooms, stirring occasionally \u2018til they begin to brown, about 5 minutes.  Add flour and cook, stirring for a minute or so.  Add broth, rosemary, salt & pepper and bring to a boil.  Reduce heat and simmer \u2018til sauce begins to thicken, 2-3 minutes.  Remove from heat and stir in cream.<\/p>\n\n\n\n

5. Spoon sauce over meatloaf.  Bake \u2018til instant read thermometer inserted into the center reads 160\u00b0, about 1\u00bd hours.<\/p>\n\n\n\n

6. Let sit for 10 minutes. Slice, transfer to serving platter with sauce spooned over the meat loaf.<\/p>\n\n\n\n

n.b.<\/u><\/strong>  I made up the Brillat-Savarin quote.  I could say something political, like it was the candidate-running-for office<\/em> vibe that took command of me.  An expedient exaggeration.  Nothing more than a rhetorical device to illustrate a point.  Well\u2026 I\u2019m not running for office; and regardless of political preferences, meatloaf and good red wines are to be enjoyed by all. And in the true words of Brillat-Savarin, \u201cThe pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure.\u201d<\/p>\n\n\n\n

Brillat-Savarin<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

The great 19th Century French writer and gastronome, Jean Anthelme Brillat-Savarin, once penned (and I\u2019m translating), \u201cIf you take all the meatloaf recipes extant and place them end to end you would be able to circumnavigate the globe three times.\u201d Is it too … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-111566","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=111566"}],"version-history":[{"count":1,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111566\/revisions"}],"predecessor-version":[{"id":111568,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111566\/revisions\/111568"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=111566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=111566"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=111566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}