Imagine taking the elegant, wine-soaked flavors of classic French beef bourguignon and transforming them into a comforting, sliceable meatloaf that’s perfect for a weeknight dinner. This Beef Bourguignon Meatloaf does exactly that, combining ground beef with the deep, rich tastes of red wine, mushrooms, pearl onions, and herbs that make the traditional French stew so beloved. Instead of spending hours tending to a pot on the stove, you get all those sophisticated flavors in a dish that bakes hands-off in the oven and slices beautifully for serving. The addition of bacon, thyme, and a glossy red wine glaze on top elevates this humble comfort food into something special enough for company yet easy enough for busy families. Whether you’re a meatloaf enthusiast looking for a gourmet twist or a French food lover seeking a simpler way to enjoy those classic flavors, this recipe bridges both worlds deliciously.
Serving: Serves 6 to 8 people
Cooking Time: 1 hour 30 minutes total (25 minutes prep, 1 hour 5 minutes cooking)
Ingredients
For the Meatloaf:
2 pounds ground beef (85% lean)
6 strips bacon, diced
8 ounces mushrooms, finely chopped
1 cup pearl onions, thawed if frozen, chopped
3 cloves garlic, minced
1/2 cup red wine (Burgundy or Pinot Noir)
1 cup breadcrumbs
2 large eggs
1/4 cup milk
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
For the Red Wine Glaze:
1/2 cup red wine
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Preparing the Vegetables
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or lightly grease a loaf pan. Both methods work, but a baking sheet allows the edges to get nicely caramelized.
Heat a large skillet over medium heat and add the diced bacon. Cook for 5 to 7 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave about 2 tablespoons of bacon fat in the pan.
Add the chopped mushrooms to the bacon fat and cook over medium-high heat for 6 to 8 minutes. Don’t stir too often at first. Let the mushrooms sit and brown, which concentrates their flavor. They’ll release moisture and then reabsorb it as they cook. Once they’re golden brown, add the pearl onions and garlic. Cook for another 3 minutes until the onions soften and the garlic becomes fragrant.
Pour the half cup of red wine into the pan and use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer and reduce by half, which takes about 3 minutes. This cooks off the alcohol while leaving behind the rich wine flavor. Remove from heat and let the mixture cool for 10 minutes.
Making the Meatloaf Mixture
In a large mixing bowl, combine the breadcrumbs and milk. Stir them together and let sit for 2 minutes so the breadcrumbs absorb the liquid. This step keeps your meatloaf moist instead of dry.
Add the ground beef, eggs, tomato paste, thyme, salt, pepper, and the cooked bacon to the bowl. Add the cooled mushroom and onion mixture, making sure to include all the flavorful liquid from the pan.
Using your hands or a large spoon, mix everything together until just combined. Don’t overmix or squeeze the meat too much, as this can make the meatloaf tough and dense. You want to see everything evenly distributed but still have a somewhat loose texture.
Shaping and Baking
Transfer the meat mixture to your prepared baking sheet or loaf pan. If using a baking sheet, shape it into a loaf about 9 inches long, 5 inches wide, and 3 inches tall. Press it gently to compact it slightly, but don’t pack it too tightly. Tuck the two bay leaves into the top of the meatloaf, pressing them just beneath the surface.
Place the meatloaf in the preheated oven and bake for 45 minutes. The meatloaf will start to brown and firm up during this initial baking time.
Creating the Glaze
While the meatloaf bakes, make your red wine glaze. In a small saucepan, combine the half cup of red wine, ketchup, brown sugar, Worcestershire sauce, and Dijon mustard. Whisk everything together until smooth.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for 8 to 10 minutes, stirring occasionally, until it thickens to the consistency of barbecue sauce. It should coat the back of a spoon. Remove from heat and set aside.
Finishing the Meatloaf
After the meatloaf has baked for 45 minutes, remove it from the oven. Brush half of the red wine glaze generously over the top and sides. Return it to the oven and bake for another 15 to 20 minutes.
The meatloaf is done when the internal temperature reaches 160 degrees in the center. The glaze should be caramelized and sticky, and the edges should be nicely browned.
Remove the meatloaf from the oven and brush with the remaining glaze. Let it rest for 10 minutes before slicing. This resting time allows the juices to redistribute and makes slicing much easier. Remove and discard the bay leaves before serving.
Slicing and Serving
Use a sharp knife to cut the meatloaf into thick slices, about three-quarters to one inch wide. The slices should hold together nicely thanks to the eggs and breadcrumbs binding everything.
Serve with classic French sides like buttery mashed potatoes, roasted green beans, or glazed carrots. A simple green salad with a mustard vinaigrette also pairs beautifully. If you have any extra glaze, drizzle it over the slices or pass it at the table.
Storage and Reheating
Store leftover meatloaf wrapped tightly in foil or in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors continue to develop.
To reheat, place slices in a baking dish with a splash of beef broth or water, cover with foil, and warm in a 350 degree oven for 15 to 20 minutes. You can also microwave individual slices for 1 to 2 minutes, though the texture won’t be quite as good.
Meatloaf sandwiches made with leftovers are absolutely delicious. Toast some crusty bread, add a slice of cold or reheated meatloaf, some grainy mustard, and enjoy.
Tips for the Best Results
Use a good quality red wine that you’d actually drink. Since the wine flavor is prominent in this dish, a cheap cooking wine will make everything taste harsh. Burgundy or Pinot Noir are traditional for beef bourguignon and work perfectly here.
Don’t substitute ground beef that’s too lean. The 85% lean to 15% fat ratio keeps the meatloaf moist and flavorful. Extra lean beef can result in a dry, crumbly texture.
If you can’t find pearl onions or don’t want to deal with peeling them, use one medium yellow onion finely diced instead. The flavor will be slightly different but still delicious.
For deeper mushroom flavor, use a mix of varieties like cremini, shiitake, and button mushrooms. Remove any tough shiitake stems before chopping.
Make sure your vegetable mixture cools before adding it to the raw meat. If it’s too hot, it can start cooking the eggs and create an unpleasant texture.
A meat thermometer is your best friend for perfect meatloaf. Don’t rely on time alone, as oven temperatures vary. The meatloaf is safely cooked at 160 degrees.
This recipe doubles easily if you’re feeding a crowd. Just use a larger baking sheet and add 10 to 15 minutes to the cooking time.
Nutrition Information (per serving, based on 8 servings):
Calories: 425
Total Fat: 24g
Saturated Fat: 9g
Cholesterol: 145mg
Sodium: 720mg
Total Carbohydrates: 21g
Fiber: 2g
Sugars: 9g
Protein: 30g
