Turkish Meatloaf with Cabernet Sauvignon

Are you hosting an Easter Sunday dinner this weekend? If you want to try something different from a traditional ham or roast leg of lamb, you may find this Turkey meatloaf recipe interesting. It is not a typical meatloaf made with tomato sauce and the usual spices. It’s a super moist, tender meatloaf packed with loads of delicious “fusion” flavors from the Middle East, Balkan & Central Asia. This “no attention needed”, easy-to-make dish would free up some of your time in the kitchen and tantalize your holiday guests’ taste buds.

First, you preheat oven to 350F. Then, you mix 1 ½ lb lean ground beef, 1 egg (hey, it’s Easter), 1/4 of baguette (soaked in hot water & squeezed dry), 1 onion (chopped), 2 Tablespoon extra virgin olive oil, 3 cloves garlic, 1 teaspoon all spice, 1 Tablespoon caraway seed, 2 Tablespoons fresh dill (chopped), 1 Tablespoon sea salt & 1 teaspoon freshly ground black pepper in a bowl. Subsequently, you grease the baking pan with some olive oil and place the meatloaf. Then you add a 1/3 cup of water on top and bake for about 45 minutes. Lastly, sprinkle some fresh dill on the meatloaf and serve with steamed vegetables.

This incredibly moist meatloaf is nicely accentuated with crunchy onion bites. A bite of it will give you a surprising sensation in your mouth. It has deliciously blended flavors of liquorish, cinnamon, nutmeg, cloves & sharp, tangy herb. Where do all these flavors come from? They are from the extra virgin olive oil, caraway seeds, all spice and dill. During the Ottoman Empire (13th to 20th centuries), Turkish cuisine was influenced by Middle Eastern, Balkan and Central Asian cuisine, which each commonly used some of these aromatic, tasty spices.

I pair this dish with Somerset Cellars’ 2005 Cabernet Sauvignon from Sonoma, California. This velvety wine packed with delicious black currants flavors and refreshing acidity brings out the great tastes of liquorish, dill and nutmeg in the meatloaf. And, the full body of the wine matches the robust body of the meatloaf, while the rich meatloaf makes the wine taste smoother. It’s hard to go wrong with the classic pairing of red meat and a glass of Cabernet Sauvignon.

I hope this dish dazzles your guests over Easter celebration. Enjoy your holiday weekend.  Happy cooking!

Enhanced by Zemanta
This entry was posted in Food & Wine and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>