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Lamb Meatloaf with Shiitakes, Currants, and Caramelized Onions paired with our 2017 O'Brien Estate Seduction

Winter 2021 Newsletter


Serves: Makes two loaves
Serving: 8 to 10


1 large yellow onion, thinly sliced
½ pound shiitake mushrooms, cleaned & sliced
Salt and ground black pepper
5 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons tomato paste
1 teaspoon pimentón (smoked paprika)
1½ cups dry red wine
1½ cups fresh breadcrumbs
¾ cup milk
1 pound ground lamb
1 pound ground beef
2 teaspoon dried thyme leaves
½ teaspoon hot red pepper flakes
3 large eggs, beaten
⅔ cup currants or raisins
¼ cup chopped fresh parsley


1.     Preheat of to 350 degrees. Heat 1 tablespoon of oil in large skillet over medium-high heat. Add onions; saute until golden brown, about 5 minutes. Reduce heat to medium-low; continue to cook until caramelized; 5 to 7 minutes longer. Remove from pan. Increase heat to medium and add another tablespoon of oil to the skillet. Add mushrooms; sauté, lightly seasoning with salt and pepper, until soft and beginning to brown, 4 to 5 minutes. Remove from pan. Add remaining tablespoon of olive oil and the garlic; sauté until fragrant, about a minute. Mix Dijon, Worcestershire, tomato paste, and pimentón; add to garlic and cook to intensify flavors, about a minute. Increase heat to medium-high; add red wine and reduce until it resembles a thick sauce, 5 to 7 minutes.

2.     Meanwhile, mix breadcrumbs and milk and set aside. In a large bowl, mix lamb, beef, thyme, pepper flakes, eggs, mushrooms, onions, wine mixture, and 1¼ teaspoon salt and ½ teaspoon pepper. Using your hands or the tines of a fork, mix until well combined. Mix in breadcrumb mixture, currants, and parsley.

3.     Form into two equal logs and place on foil- or parchment-lined cookie sheet. Bake until a meat thermometer registers 160, 40 to 45 minutes. For an impressive, brown exterior, broil on high for a minute or so. Let rest five minutes; slice and serve.




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