Stout and Cheddar Meatloaf |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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We love meatloaf and have several favorites - but we also love trying new meatloaf recipes. This one is from Fine Cooking. Ingredients:
2 tablespoons canola oil or 2 tablespoons olive oil |
1 teaspoon canola oil or 1 teaspoon olive oil |
1 medium yellow onion, chopped |
1/2 cup small-diced carrot |
1/2 cup small-diced celery |
2 large cloves garlic, finely chopped |
3/4 cup stout beer, such as guinness |
4 ounces medium-coarse white bread, cut into 2-inch pieces (about 2-1/2 cups) |
1 cup whole milk |
1 lb ground beef |
1 lb ground veal |
2 large eggs |
1/2 cup grated cheddar cheese |
1/4 cup dried mushroom, rehydrated in hot water and chopped |
1/4 cup chopped fresh parsley |
1 tablespoon worcestershire sauce |
kosher salt |
freshly ground black pepper |
10 ounces sliced bacon (about 9 strips) |
Directions:
1. Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
2. Add the stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
3. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.
4. Position a rack in the center of the oven and heat the oven to 375°F.
5. Add the beef, veal and eggs to the onion mixture. Scatter the Cheddar, rehydrated mushrooms, and parsley over the meat, and then sprinkle with the Worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoons pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
6. Heat the remaining 1 teaspoons of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.
7. Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
8. Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.
9. Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
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