Preheat oven to 350°F (180°C).
Bake meatloaf for 1 hour or until a meat thermometer reads 160°F (71°C).
Cut leaves into ribbons and ribs into 11/4-in. (3-cm) pieces.
In a skillet, heat olive oil on medium-high. Add shallot and cook for 1 minute.
Add chard, and cook, stirring frequently, for 3 minutes. Stir in cream and cook until smooth and thick. Stir in cheese and season with freshly ground pepper.
Slice hot meatloaf and serve with creamy Swiss chard.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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