Bethel Heights Vineyard – “Meatloaf: Stuff and Rolled”
Established in 1977 in the Eola Hills northwest of Salem, Bethel Heights has been owned and operated by the same family since the beginning.Gnarly old vines, geologically complex hillside soils, direct impact from Æolian winds – all conspire to create highly energized wines with firm backbones, depth of character, and distinctive personalities.
Every harvest I’ve served this meatloaf to a hungry crew, with a few family members alo at the table,” says co-owner Marilyn Webb. “It is pure and simple comfort food.”
Webb has been the de facto chef at Bethel Heights since the beginning. Like any creative, she likes to riff on the recipe some. Webb likes to to add a quarter-pound of Italian sausage to the mix and is known to add a bay leaf or two across the loaf as an artful garnish. For a side, try red cabbage.
“The secret ingredient to this recipe is chili sauce,” Webb adds. “I use Heinz, and sometimes add a bit of the meat mix if it seems to dry.” A moist consistency that’s able to maintain its shape is the objective.
Accenting the dish is as simple as calling up Pinot noir’s typical acidity, which plays nicely off of the tomato. Webb recommends her estate 2014, which she describes as “medium bodied, fruit forward and just the right balance of oak.
Meatloaf: Stuffed and Rolled
- 2 lbs ground beef — not too dry — at least 15% fat content
- 2 eggs slighty beaten
- 3/4 cup bread crumbs (can use good quality dried, or soft, soaked in milk, then squeezed dry before adding)
- 1/2 cup tomato sauce
- 1/4 cup parsley
- 1 yellow onion finely chopped
- 3 cloves garlic finely chopped
- 3 tbsp finely chopped fresh oregano, or 2 ts. dry oregano
- salt and pepper
- olive cured dried tomotoes cut into strips
- prosciutto cut into strips
- smoke mozzarella cheese thin slices or shredded.
- fresh chopped basil
Mix together all meatloaf ingredients (first nine ingredients) in large bowl. On large piece of waxed paper, pat into a rectangle, at least 1/2 inch thick for ease of rolling.
Place filling ingredients down the middle, extending to within an inch of the long edges.
Starting with one long edge, roll meat, lifting waxed paper to help shape the roll, until ends slightly overlap. Pinch all ends, folding in, sealing the loaf carefully.
At this point, you can freeze the meat loaf for later baking. When ready to use it, simply thaw it, and continue as follows:
Place rolled loaf, seam side down, on rack of a shallow baking pan Cover top and sides generously with bottled chili sauce.
Bake at 350 for 1 hour. Meat should be firm to touch, uniformly. Let stand before slicing.