The Best Meatloaf With a Plum Port Wine Reduction Sauce

Serves 8


2 lbs. 92% ground sirloin
½ C chopped sweet white onion
½ C golden raisins
3/8 C plain bread crumbs
1 large clove of garlic minced
1 large egg
2 T chopped flat leaf parsley
1 ½ t kosher salt ½ t black pepper (to taste)
2 T heavy cream
1 ½ t Froelich’s Marrakesh Mix (or one of your favorite spice blends. This one is pro prietary and tastes like Chinese
5 Spice meet Greek Blend.)


  • Mix all. Form into a long brick and place formed meatloaf on a foil lined baking pan. Bake for 40 minutes at 375 degrees F.


1 C Port Wine
3 T good quality Balsamic Vinegar
2 t red wine vinegar
½ t salt
¾ C chopped soft prunes
2 T butter

Simmer the wine, and the vinegar on medium high until it has reduced by half and coats the back of a spoon.Add the prunes and let gently simmer for about 5 minutes. Add the butter, stir,and serve over meatloaf.

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