Recipes & Food Styling

A spot of sherry gives this meatloaf a special flavor zip!

A spot of Amontillado sherry gives this meatloaf some extra-special flavor. 

Sherry is Spanish fortified white wine, or wine that has been fermented with a grape spirit, such as brandy or grappa. 

Amontillado sherry, which is from the Amontillado region of Spain, is a bit lighter than Oloroso and much deeper than Fina sherry.  

To make a sherry meatloaf, onions and celery are sautéed in sherry over medium heat before the mixture is cooled and combined in the meat mixture. Here is one of my favorite recipes for sherry meatloaf!  

Sherry Meatloaf

2 tablespoon butter, divided in half

1 large red onion, diced

½ cup chopped celery

1/4 cup sherry

¼ teaspoon Himalayan pink sea salt

¼ teaspoon freshly ground multi-color peppercorns

2 pounds ground beef

2 cups crushed club crackers

2 eggs

1/4 cup heavy cream

1 cup chopped fresh tomatoes

2 cups fresh spinach

2 strips bacon, cut into 4 slices 

½ cup ketchup

Preheat the oven to 350ºF.

In a large pan over high heat, melt 1 tablespoon of the butter, and add the onions and celery. Sprinkle the salt and pepper on the onions and celery. Add the sherry, and cook until the onions and celery are translucent, about 2 to 3 minutes.

Remove the onions and celery from the heat, and set aside to cool.

In a large mixing bowl, combine the beef, crackers, eggs, heavy cream, tomatoes, spinach, onions, celery, and seasonings.

Use your hands to mix all of the ingredients together well.

Place the meat mixture into a loaf pan that has been buttered well using the 1 tablespoon of butter.

Spread the ketchup on top of the meatloaf, and arrange slices of the bacon on top of the ketchup.

Bake until firm all the way through and the edges of the meatloaf pull away from the loaf pan, about 2 hours.