Medium-bodied versions of red wines like Cabernet Sauvignon, Merlot, and Shiraz pair best with Meatloaf, as they are loaded with plenty of tannin to harmonize with this classic comfort food. The meaty flavours of the dish help soften the tannin in the red wine, allowing the wines to taste more vibrant and alive. Meanwhile, the tannin helps break down the proteins, allowing for the dish to taste more savoury and delicious. Red wines with an acidic edge, such as Zinfandel, Beaujolais, Barbera, or Dolcetto, also make an excellent companion to Meatloaf, especially if they use lighter meats such as Turkey or Pork.
+ Click on the plus sign in the table below to expand upon why these individual pairings work! +
Bordeaux red blends offer a sophisticated pairing with meatloaf. The wine's black currant, plum, and cedar flavours add depth to the dish. Its medium to full body matches the meatloaf's richness, while the structured tannins help cut through the fat. The wine's subtle herbal notes can enhance any herbs used in the meatloaf recipe.
Don't pick a high end Bordeaux for this pairing. Settle for something in the mid $20 range. Unless, of course you've got money to burn and meatloaf is your most favourite food in the universe.
Merlot's soft tannins and plush texture make it an excellent match for meatloaf. Its flavours of black cherry, plum, and chocolate add richness to the pairing. The wine's medium to full body aligns well with the dish's heartiness. Merlot's subtle herbal notes can enhance any herbs used in the meatloaf, creating a more complex flavour profile.
Beer
British Bitter
Meatloaf
British Bitter's balanced maltiness and hoppy bitterness create a delightful contrast with meatloaf. Its caramel and biscuit flavours enhance the savoury notes of the dish. The beer's crisp finish and moderate carbonation help cleanse the palate between bites. The subtle earthy and floral hop notes add complexity to the pairing, elevating the overall dining experience.
Beer
British Brown Ale
Meatloaf
British Brown Ale's nutty and caramel flavours harmonize beautifully with the rich meatloaf. Its malty sweetness balances any tangy elements in the dish, while the beer's roasted notes complement the browned exterior of the meatloaf. The moderate body and carbonation refresh the palate without overpowering the food. This ale's subtle chocolate undertones add depth to the pairing.
Beer
British Pale Ale
Meatloaf
British Pale Ale's hoppy bitterness cuts through the richness of meatloaf, while its malty backbone provides a complementary sweetness. The beer's citrus and floral hop flavours offer a refreshing contrast to the savoury dish. Its crisp finish and medium body help cleanse the palate between bites. The ale's balanced profile ensures neither the food nor the drink overpowers the other.
Beer
Porter
Meatloaf
Porter's roasted malt flavours of coffee and chocolate create an intriguing contrast with meatloaf. Its full body stands up well to the hearty dish, while the beer's subtle sweetness balances any acidic elements in the meatloaf. The porter's smooth texture and low carbonation provide a comforting mouthfeel. Its complex flavour profile adds depth to each bite of the meal.
A Côtes du Rhône pairs wonderfully with meatloaf, especially if it's made with a blend of beef and pork. The wine’s medium body, with its smooth tannins and hints of red berries and spice, complements the hearty richness of meatloaf. The subtle peppery notes in Côtes du Rhône enhance the savory flavours of the meat while its bright acidity cuts through the dish’s richness. Whether you top your meatloaf with a tangy tomato-based glaze or keep it simple, this wine offers a balanced contrast that lifts the flavours without overpowering them.
Red Wine
Saint Chinian, Red
Meatloaf
Saint-Chinian Red is a fantastic choice for pairing with meatloaf, especially one made with beef and simple seasonings. This medium to full-bodied wine, with its blend of Grenache, Syrah, and Mourvèdre, offers rich dark fruit flavours like blackberry and plum, balanced by earthy, herbal notes and a spicy kick. The bold, savoury profile complements the meatloaf's umami, while the wine's acidity cuts through the richness, keeping the pairing fresh. If your meatloaf has a crispy, caramelized crust, the wine’s depth and spice enhance each bite.
Beaujolais' light body and fruity flavours of cherry, raspberry, and strawberry provide a refreshing contrast to the rich (or dry) meatloaf. Its subtle earthy notes and high acidity cut through the fat, while the low tannins prevent overpowering the dish. The wine's vibrant character and slight spiciness enhance the savoury aspects of the meatloaf.
Cabernet Sauvignon's bold flavours of blackcurrant, blackberry, and bell pepper stand up well to the hearty meatloaf. Its high tannins help cut through the fat, while the wine's full body matches the dish's richness. The wine's oak-derived notes of vanilla and tobacco add complexity to each bite. Cabernet's long finish prolongs the enjoyment of the pairing.
Malbec's plum, blackberry, and chocolate flavours create an intriguing contrast with meatloaf. Its medium tannins help cut through the fat, while the wine's full body stands up to the dish's richness. The wine's subtle smoky notes can enhance any charred or grilled elements in the meatloaf. However, some Malbecs may lack the acidity to fully refresh the palate, which is something you want if your meatloaf has come out dry.
Zinfandel's bold flavours of blackberry, cherry, and pepper create an exciting pairing with meatloaf. Its high alcohol content and full body stand up well to the dish's richness. The wine's jammy fruit flavours can balance any tomato-based sauces in the meatloaf. Zinfandel's spicy notes add an extra layer of complexity to the pairing.
Beer
Dunkel Beer
Meatloaf
Dunkel Beer's rich maltiness and subtle roasted flavours complement the savoury notes of meatloaf. Its smooth caramel and chocolate undertones add depth to the pairing, while the beer's clean finish refreshes the palate. The moderate carbonation helps cut through the dish's richness. Dunkel's balanced profile ensures it enhances rather than overpowers the meatloaf.
Beer
Oktoberfest Märzen
Meatloaf
Oktoberfest Märzen's toasty malt flavours pair wonderfully with the hearty meatloaf. Its subtle hop bitterness helps cut through the dish's richness, while the beer's caramel notes complement any browned elements. The crisp finish and medium body refresh the palate between bites. This lager's clean profile allows the flavours of both the beer and the meatloaf to shine.
Rosso Conero DOC, made primarily from Montepulciano grapes, offers rich cherry and plum flavours that pair well with meatloaf. Its medium to full body matches the dish's heartiness, while the wine's moderate tannins help cut through the fat. The subtle herbal notes in the wine can enhance any herbs used in the meatloaf recipe. Its balanced acidity refreshes the palate between bites.
Petite Sirah's bold flavours of blackberry, blueberry, and black pepper create an exciting pairing with meatloaf. Its full body and high tannins stand up well to the dish's richness, while the wine's jammy fruit flavours balance any savoury elements. The wine's spicy notes add complexity to the pairing. Petite Sirah's long finish prolongs the enjoyment of each bite.
Montepulciano d'Abruzzo's medium to full body pairs well with the hearty nature of meatloaf. Its flavours of ripe cherry, plum, and herbs create a delightful contrast with the savoury dish. The wine's moderate tannins help cut through the fat, while its balanced acidity refreshes the palate. Montepulciano's subtle earthy notes can enhance any herbs used in the meatloaf, adding complexity to the pairing.
Shiraz's bold flavours of blackberry, black pepper, and smoked meat create an exciting pairing with meatloaf. Its full body and high tannins stand up well to the dish's richness. The wine's spicy notes add depth to the pairing, while its jammy fruit flavours balance any savoury elements in the meatloaf. Shiraz's long finish prolongs the enjoyment of each bite, making for a satisfying combination.
Valpolicella Classico's medium body and bright cherry flavours provide a refreshing contrast to rich meatloaf. Its high acidity cuts through the fat, while the wine's low tannins prevent overpowering the dish. The subtle almond notes in Valpolicella can add an interesting dimension to the pairing. Its fruity character balances the savoury aspects of the meatloaf, but can be overwhelmed by stronger preparations.
Vino Nobile di Montepulciano's flavours of ripe cherry, plum, and leather create an intriguing contrast with meatloaf. Its medium to full body matches the dish's heartiness, while the wine's firm tannins help cut through the fat. The subtle earthy and tobacco notes in the wine can enhance the savoury aspects of the meatloaf.
Chianti Classico's bright cherry and herb flavours offer a delightful contrast to savoury meatloaf. Its high acidity cuts through the fat, while the wine's moderate tannins provide structure without overpowering. The subtle earthy notes in Chianti can complement any herbs used in the meatloaf recipe. Its medium body aligns well with the dish's richness, creating a balanced pairing.
Cabernet Franc's medium body and flavours of red berries, bell pepper, and herbs create an interesting pairing with meatloaf. Its higher acidity helps cut through the fat, while the wine's moderate tannins provide structure. The subtle vegetal notes in Cabernet Franc can enhance any herbs or vegetables in the meatloaf (especially green bell pepper, or green olives!!). Its slightly spicy finish adds complexity to each bite.
Baco Noir's deep colour and flavours of black cherry, plum, and smoke offer an intriguing match for meatloaf. Its high acidity cuts through the dish's richness, while the wine's moderate tannins provide balance. The subtle earthy notes in Baco Noir can complement the savoury aspects of the meatloaf. Its full body stands up well to the hearty nature of the dish.
Sagrantino di Montefalco's powerful tannins and full body stand up exceptionally well to rich meatloaf. Its intense flavours of blackberry, black cherry, and spice create a bold contrast with the savoury dish. The wine's high alcohol content matches the heartiness of the meatloaf. Sagrantino's long finish and complex profile add depth to the pairing, creating a memorable dining experience.
Red Wine
Douro Tinto
Meatloaf
Douro Tinto's full body and rich flavours of black fruit, chocolate, and spice create a robust pairing with meatloaf. Its firm tannins help cut through the fat, while the wine's balanced acidity refreshes the palate. The subtle oak influences in Douro Tinto can enhance the savoury aspects of the meatloaf.
This pairing is not great for dry meatloaf, or meatloaf featuring a ketchup glaze.
Dolcetto's medium body and moderate tannins provide a balanced pairing with meatloaf. Its flavours of black cherry, licorice, and almond offer an interesting contrast to the savoury dish. The wine's slight bitterness can help cleanse the palate between bites. However, its lighter structure may be somewhat overwhelmed by very rich meatloaf recipes.
Add half a star if your meatloaf has a tomato / ketchup glaze.
Pinot Noir's light to medium body and red fruit flavours of cherry and raspberry provide a contrast to the rich meatloaf. Its earthy undertones can complement the savoury aspects of the dish. The wine's high acidity helps cut through the fat, refreshing the palate. However, its delicate nature may be overwhelmed by very robust meatloaf recipes.
Beer
Altbier
Meatloaf
Altbier's balanced profile of malt sweetness and hop bitterness provides a pleasant contrast to meatloaf. Its copper colour and toasty flavours visually and tastefully complement the dish. The beer's crisp finish helps cleanse the palate, while its moderate body doesn't overpower the food. However, some may find the pairing lacks the depth of more robust beer styles with meatloaf.
Red Wine
Nerello Mascalese
Meatloaf
Nerello Mascalese's light to medium body and red fruit flavours offer a contrast to the rich meatloaf. Its high acidity helps cut through the fat, while the wine's subtle smoky and earthy notes complement the savoury aspects of the dish. The wine's delicate tannins provide structure without overpowering. However, its lighter profile may be somewhat overwhelmed by very robust meatloaf recipes.
Type
Varietal
Merlot & Meatloaf Pairing
My favourite choice with Meatloaf is a medium-bodied Merlot, which brings a smooth and velvety texture with a touch of fruitiness. I like my meatloaf simple, made mostly with beef, breadcrumbs, and maybe some herbs, onions, and bell peppers. I also skip any gravy or tomato-based glaze, which can sometimes make it a little dry if overcooked (and since I love the dark, crispy crust of a meatloaf, I tend to get a little overzealous with the cooking time!).
The beauty of Merlot with meatloaf is that its soft tannins and juicy flavours of plum, black cherry, and raspberry help to mask any dryness. Merlot often carries subtle notes of chocolate, herbs, and a bit of earthy undertones, which complement the savory richness of the meat while adding depth to each bite.
When it comes to price, stick with mid-range Merlots from California, Chile, or Australia for a solid pairing. Expensive Merlots can be heavy on alcohol and tannins, meant to age for a few years before reaching their peak. A $15-$25 bottle will be fresh and ready to drink, making it a perfect, budget-friendly match for meatloaf, which is a dish designed to stretch your dollars.
Zinfandel & Meatloaf with Ketchup Glaze Pairing
Any sort of meat can be used to make a Meatloaf, and the acidic nature of a medium-bodied Zinfandel makes it a versatile red to pair up with this comfort food as it will go great with beef, turkey, pork, sausage or any other meat used in your recipe.
Featuring fruity flavours of blackberry, blueberry, plum, raspberry and strawberry, Zinfandel will prove to be refreshing with your Meatloaf, even if you’ve overcooked it and it has become dry. Zinfandel also has lovely notes of black pepper, smoke, herbs, chocolate and coffee that doll up any Meatloaf that tastes a little bland.
Meatloaf’s flavours can sometimes be underwhelming, especially if you use low-fat meats and lots of fillers. With a sip of Zinfandel, however, you’ll never even notice. The bland flavours are why sometimes people add a ketchup glaze to their Meatloaf. Ketchup is highly acidic, and acidity refreshes our taste buds and also brings out the best flavours in the dish. You’ll get the same experience with Zinfandel as this red wine is also quite high in acidity, slightly sweet (with its fruity flavours) and zippy.
Again, stick to medium-range Zinfandel that are close to the $20 range. High-priced Zinfandel are high-alcohol and syrupy monsters that are best paired with slow-cooked ribs glazed with a homemade barbecue sauce and other meaty dishes that will make you sweat grease.
Australian Shiraz & Meatloaf Pairing
A nice jammy Shiraz is excellent wine pairing with Meatloaf as the flavours of blackberry, plum, raspberry and cherry bring forth a ton of refreshment. You’ll also find notes of black pepper, dark chocolate, smoke, spice and herbs that complement the savoury flavours of your meatloaf as well as providing a little depth to the dish.
For a Shiraz with Meatloaf, I’d go with an inexpensive Australian Shiraz if you’re new to wine. While more expensive Shiraz will taste better, those wines are better suited toward expensive cuts of steak or a delicious plate of ribs. With Meatloaf, there is too much variation with the variety of meats, herbs and fillers used for the recipe as the dish was invented to stretch out your meals for the week by mixing meat with a host of other ingredients. Once you get comfortable with how your Meatloaf tastes with Shiraz, continue to experiment and level up your Shiraz until you find the one best suited for you.
Beaujolais Villages & Meatloaf Pairing
Beaujolais Villages is an inexpensive French Red Wine that is light, fruity, acidic and low in tannin. The low tannin aspect makes Beaujolais Villages perfect with Meatloaf slathered in a ketchup based sauce. Meanwhile, the light and lively flavours of strawberry, raspberry and cranberry offer plenty of refreshment against the meaty, savoury and salty flavours of your Meatloaf. As Meatloaf is a blend of meat, seasonings, vegetables and breadcrumbs, the lighter-body of Beaujolais should hold up. If your Meatloaf is a dense block of beef, Cabernet Sauvignon, Merlot and Shiraz will make a much better pairing.
Beaujolais-Villages also has funky notes of truffle, earth, smoke and mushroom, which complements any mushrooms, grilled veggies or herbs and spices in your Meatloaf.
If you’re new to wine, I highly recommend you give Beaujolais-Villages a try. Often, the French section of the wine aisle is intimidating to newcomers due to the language barrier, old-world labelling and lack of cute animals on the label. However, Beaujolais Villages is an inexpensive red wine packed with centuries of quality and well worth your effort in trying out.
Baco Noir & Meatloaf Pairing
Baco Noir is an inexpensive red wine made in the Niagara and NY region of North America. Featuring a high acidity, Bacon Noir is a perfect wine pairing with Meatloaf that has a Ketchup glaze, as ketchup or tomatoes make red wines that are high in tannin taste like tin. The high acidity of Baco Noir is also wonderful with Meatloaf in a creamy mushroom sauce or gravy. Acidity cuts through fat, which keeps your palate cleansed in between bites.
Baco Noir is a medium-bodied, fruity red wine full of refreshing blackberry, blueberry and plum flavours. However, the red wine also has a rustic side and features flavours of black pepper, leather, smoke and tobacco, which complement the savoury aspect of Meatloaf perfectly.
