Cookin’ on the Coast: Ultimate Comfort Rewritten
Cobble Hill Merlot with Meatloaf & Mushroom Gravy
S14, E6
Forget everything you think you know about meatloaf. If your childhood memories involve a dry, sad slice drowning in ketchup, Chef Heidi is here to completely rewrite the script for Episode 6 of Cookin’ on the Coast. We are taking a humble family-table staple and elevating it into a gourmet masterpiece, complete with an ultra-crispy crust and a rich, savory mushroom gravy.
And to wash it down? We are staying right here on Vancouver Island for a bottle of world-class, cool-climate Merlot.
The Beverage: Cobble Hill Merlot
Nestled in the heart of the Cowichan Valley, Cobble Hill Winery is where soil, serendipity, and a shared passion for winemaking come together. The Valley’s temperate maritime climate (featuring mild winters and warm, dry summers) creates an idyllic playground for cool-climate viticulture.
In the glass, this Merlot is an absolute enchantment. It opens with gorgeous aromas of dark plum, rose petal, cassis, and a subtle whisper of fresh-cut cedar. On the palate, it is rich and rewarding, bursting with loads of black cherry right up front, followed by sophisticated notes of bergamot tea and dark chocolate. Medium-plus bodied with soft, approachable tannins, it delivers a velvety suppleness that lingers on the finish with a bright touch of pomegranate.
Behind The Bottle
Cobble Hill Winery was born from pure kismet. Proprietors Steve Beecroft and Tricia Huebner were visiting a small Santa Rosa micro-winery in California when a planned tasting turned into a hours-long conversation with renowned winemaker Dylan Sheldon. Sharing a profound alignment on viticulture and winemaking, they knew their meeting was destined. Two years later, they found their home in the Cowichan Valley, eventually acquiring the former Damali Winery property in 2023 to launch this exciting new chapter.
At the helm of the cellar, Dylan Sheldon lets the land lead. Guided by regenerative and biodynamic principles, the team prioritizes the health of the soil and the local ecosystem above all else. They believe that truly expressive wine can only come from a thriving, healthy vineyard. Whether they are experimenting with heirloom European whites or nurturing robust reds, every bottle is a testament to minimal intervention, maximum curiosity, and a deep respect for Vancouver Island.
Ready to uncork this island gem? Head to your nearest Liquor Plus liquor store to pick up a bottle of Cobble Hill Merlot!
The Dish: Chef Heidi’s Meatloaf with Mushroom Gravy
This is not your average weeknight meatloaf. Chef Heidi’s recipe is a masterclass in texture, moisture control, and deep flavor development.
The secret to keeping the meatloaf insanely moist and tender starts with a clever “panade”. It’s a mixture of milk, gelatin powder, and torn white bread that gets mashed together with sauteed onions, garlic, Worcestershire sauce, and spices before being blended with ground beef and removed-from-casing bratwurst sausage meat.
Then comes the game-changing cooking technique: packing the mixture into a loaf pan and baking it upside down on a parchment-lined baking sheet for the first 30 minutes. After letting it set its shape, you carefully remove the loaf pan and finish baking until it develops an incredible, crusty exterior. To send it completely over the top, it’s smothered in a rich, velvety mushroom gravy built from pan drippings, sliced button mushrooms, fresh thyme, and beef broth.
Grab the full recipe here: Chef Heidi’s Meatloaf with Mushroom Gravy
The Perfect Pairing: Why It Works
Pairing wine with rich, savory comfort food is an art form, and this Cowichan Valley Merlot hits every single note. Here is why this pairing is an absolute home run:
- Velvety Suppleness Meets Tender Meat: The combination of ground beef and bratwurst yields a deeply savory, moist texture. The Merlot’s medium-plus body and soft, velvety tannins glide right alongside the meat without overwhelming it.
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Dark Fruit Meets Umami Gravy: The rich black cherry and cassis notes in the wine provide a stunning fruit-forward contrast to the earthy, savory depth of the button mushroom and thyme gravy.
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Herbal Echoes: The wine’s subtle hint of fresh-cut cedar and bergamot tea mirrors the fragrant fresh thyme simmered into the mushroom gravy, tying the glass and the plate together.
- A Touch of Pomegranate Brightness: Meatloaf and gravy are undeniably rich. The bright touch of pomegranate on the wine’s finish acts like a natural palate cleanser, slicing through the fat and preparing you for your next bite.
Whether you’re looking to impress guests or simply elevate a cozy Sunday night dinner, this pairing brings the best of Vancouver Island straight to your table. Head down to your local Liquor Plus to secure your bottle of Cobble Hill Merlot, stop by Country Grocer for your fresh ingredients, and tune in to Season 14, Episode 6 to cook along with Chef Heidi!
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
