Instructions
- Preheat oven to 325°F (160°C).
- Prepare the panade: Combine brioche and heavy cream in a bowl. Let sit for 15 minutes.
- In a large bowl, combine all Meat Mixture ingredients, including the soaked brioche mixture. Mix gently but thoroughly.
- Shape the mixture into a loaf and place in a loaf pan.
- Prepare the Port Wine Reduction: In a small saucepan, combine Port wine, beef broth, and balsamic vinegar. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until reduced to a glaze-like consistency.
- Brush the meatloaf with the Port Wine Reduction every 20 minutes during baking.
- Bake for 75-90 minutes, or until the internal temperature reaches 160°F (71°C).
- Let rest for 15 minutes before slicing and serving.
