Stout And Cheddar Meatloaf Recipes

STOUT MEATLOAF WITH IRISH CHEDDAR & OATS

Steps:

• Heat the oven to 350°F.
• Line a 5 x 9.5 inch loaf pan (or similar) with parchment paper and grease it well with cooking oil. Set aside.
• In a large mixing bowl combine the ground pork, ground beef, egg, grated Irish cheddar, onions, garlic, parsley, thyme, oats, stout, sugar, ground caraway seeds, salt and pepper.
• Roll up your sleeves and get to work - mix all the ingredients until very well incorporated. There should not be any excess moisture, nor should the mixture be sticky.
• Transfer the mixture to the lined, greased loaf pan and press it down to assist it to take the shape of the loaf pan.
• Bake at 350°F for at least 50 minutes, most likely a full hour. When the internal temp of the loaf reaches 155°F it is done. Use a food thermometer (http://amzn.to/2oKbVoY).
• Remove the stout meatloaf from the oven and carefully pour out and reserve the abundant juices that will be surrounding it in a small bowl or a ramekin. (You can either thicken the reserved juices in a sauce pan with some flour for a gravy or simply drizzle over the slices of meatloaf when serving.)
• Let the meatloaf rest for 5-10 minutes before removing it from the loaf pan and slicing. While slicing, more delicious liquid will gently ooze out from the stout meatloaf.
• Serve garnished with chopped parsley.

GLAZED STOUT AND CHEDDAR MEATLOAF

Steps:

• 1. For the Glaze In a medium saucepan, bring the stout, brown sugar and honey to a boil. Reduce the heat to medium and cook until reduced by half, stirring occasionally. Remove from the heat and allow the mixture to cool.
• 2. Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, carrots, celery, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic and cook for 1 minute more. Add the stout and simmer briskly until almost dry, about 4-5 minutes. Transfer to a large bowl and let cool until just warm.
• 3. Soak the bread in milk until soggy but not falling apart. Lightly squeeze out some of the milk. Finely chop and add to the vegetable mixture.
• 4. In a small bowl, reconstitute the dried mushrooms by covering them with boiling water; allow to soak for 8-10 minutes, stirring occasionally. Drain the mushrooms and finely chop.
• 5. Add the beef, veal and eggs to the vegetable mixture. Scatter the cheddar, rehydrated mushrooms, parsley, salt and pepper over the meat, and then sprinkle with the Worcestershire sauce. Gently mix all the ingredients until just combined; try not to compact the mixture too much as you do this.
• 6. Line a large rimmed baking sheet with aluminum foil, then a sheet of parchment paper. Transfer the meat mixture to the sheet and form into a 9x5-inch rectangular loaf. Drape the meatloaf with slightly overlapping strips of bacon, tucking the ends under the loaf. Brush the top of the meatloaf with half of the glaze. Save the rest for later.
• 7. Bake in 375 degree preheated oven for 50-55 minutes. If using a meat thermometer it should be at 160 degrees in the center of the meatloaf.
• 8. Remove the meatloaf from the center of the oven and place the oven rack 6 inches from the broiler element and preheat the broiler. Brush the remaining glaze over the meatloaf and broil until the bacon is browned and crisped, about 2-3 minutes, checking and rotating to make sure the glaze doesn't scorch. Transfer to a serving platter and let rest 10 minutes before cutting.

BACON-CHEDDAR MEATLOAF

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
• Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
• Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.

BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
• Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

LI'L CHEDDAR MEAT LOAVES

Steps:

• In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 8 loaves; place in a greased 13x9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. , Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a thermometer reads 160°.

MEATLOAF WITH CHEDDAR CHEESE

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, beat the egg lightly. Add the salt, pepper, garlic powder, rosemary, parsley, mustard, ketchup and bouillon and mix until well blended. Add the celery, onion and cheese and mix again. Add the ground beef, red pepper and bread crumbs and mix thoroughly.
• Shape the mixture into a loaf approximately 14 inches long and 3 inches high. Slide the loaf onto a jellyroll pan and bake for 1 hour to 1 hour and 15 minutes, or until brown and a crust forms on the outside.
• Remove from the oven and cut into thick slices.