"Red wine and beef have gone together for ages. The tannins in red wine bind with the fat in beef in a way that enhances the flavor of each. It's subtle, but it brings a smoothness and complexity that neither has on its own. Your beef will not feel as fatty on your palate, but it still has a rich taste thanks to the wine's astringency."
"Even though it's rarely thought of in the same category, meatloaf can benefit from red wine in the same way. Beef is still beef, and the science of how the flavors work together is valid. Wine is also one of the ingredients that helps keep meatloaf moist. Red wine can be incorporated into the beef as you mix it for even distribution."
Red wine's tannins bind with beef fat, enhancing flavor while reducing perceived fattiness and adding smoothness and complexity. The wine's astringency preserves richness while making the beef feel less fatty on the palate. Red wine also helps keep meatloaf moist. Alcohol in the wine acts as a solvent that unlocks and dissolves flavors and aromas from herbs and spices. As the meatloaf cooks and alcohol evaporates, those flavor compounds spread through the loaf, producing mingling flavors with greater depth and nuance. Red wine can be added to the meat mixture, soaked into breadcrumbs, or used in the glaze.
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