Burgundy Meatloaf in Sourdough

This is meatloaf engineered to be sliceable, portable, and dramatically presentable. Hollowing out a sourdough boule and packing it with seasoned ground beef means the bread itself crisps into a shell while soaking up the meat juices from inside.

Red Burgundy wine lifts this from ordinary meatloaf to something restaurant-worthy. The wine reduces during baking, concentrating into a savory glaze that infuses the meat. Don’t skip it or sub with grape juice.

The sourdough crust does double duty as the pan. The tart, chewy bread holds up to the moist filling without going mushy, and as it bakes, it absorbs flavorful drippings that transform the bread into the best part of the dish.

Use top round ground beef as called for, not regular ground chuck. The lower fat content keeps the bread bowl from going grease-soaked, while still being lean enough to slice cleanly.

Butter the outside of the sourdough before wrapping. The butter foils the foil from sticking and adds rich golden color to the crust.

Pro Tips

• Press the meat mixture into the hollowed loaf gently. Packing too hard yields a tough meatloaf, while packing too loose makes it fall apart.
• Reserve the scooped-out bread for breadcrumbs or stuffing later, freeze in a zip-top bag.
• The 3-minute final bake to melt the cheese is just enough to brown without burning. Watch closely.
• Slice into 1-inch rounds, the bread holds the meatloaf together like a meatloaf-stuffed bagel.

Variations

• Add 2 tablespoons of Dijon mustard to the meat mixture for extra tang.
• Stir in cooked crumbled bacon for a smoky, fatty richness.
• Use a sharp aged white cheddar or gruyere instead for a more sophisticated cheese pull.