Stout Meatloaf With Irish Cheddar Oats Recipes

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.

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.

IRISH MEATLOAF WITH CABBAGE CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry powder, oregano, salt, eggs and onions until well mixed. Add the breadcrumbs and mix well. Let stand for 5 to 10 minutes. Shape into a log.
• On a baking sheet, put some large cabbage leaves down for the meatloaf to cook on. Place some celery sticks on top of the meatloaf (to keep the aluminum foil off of the top of the meatloaf), cover with foil and bake for 45 minutes. Remove the foil and continue to bake to let it crisp up, about 15 minutes more.
• Slice and serve with the Cabbage Cream Sauce on the side.
• Heat a medium pot and add the oil. Brown the garlic, and then add the cabbage and saute until translucent. Deglaze the pot with the sherry, and then simmer until reduced by about half. Add the heavy cream and reduce by half again. Add salt and pepper to taste. Fold in the butter and serve hot.