STOUT MEATLOAF WITH IRISH CHEDDAR & OATS
This stout meatloaf is possibly the juiciest meatloaf you will ever eat. Shredded Irish cheddar and whole grain rolled oats join stout ale and ground pork and beef for an incredibly moist loaf.
Provided by CraftBeering
Categories Cooking with Beer
Time 1h10m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 641 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 53 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 2, Sodium 888 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
BEEF POTPIES WITH CHEDDAR-STOUT CRUST
Provided by Food Network Kitchen
Time 3h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
- Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams
GLAZED STOUT AND CHEDDAR MEATLOAF
A delicious Irish dish for those of us who don't like Corned beef and cabbage on St. Patty's Day.
Provided by Melissa Turner
Categories Meatloafs
Time 1h35m
Number Of Ingredients 22
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.
MEATLOAF WITH CHEDDAR CHEESE
Provided by Alex Ward
Categories dinner, easy, main course
Time 1h15m
Yield Six to eight servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 6 grams, TransFat 0 grams
BEST EVER MEAT LOAF
The best meat loaf I have ever found. Try it and you will see.
Provided by Matt O
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
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).
Nutrition Facts : Calories 409.5 calories, Carbohydrate 22.3 g, Cholesterol 155 mg, Fat 22.7 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1227.3 mg, Sugar 14.4 g
BRI'S CHEDDAR MEATLOAF
This meatloaf is not like any other meatloaf. You NEVER have to worry that it will be dry. its cheesy, and flavorful. It's one of my families favorites.
Provided by Bri22
Categories Meat
Time 2h10m
Yield 6-7 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except shredded cheese for the top.
- Form mixture into a loaf pan.
- spread a very thin layer of ketchup on top.
- Bake at 375 for about 1 - 1 1/2 hours top with cheese, Bake until cheese melts. if the top looks too cooked cover with foil and reduce heat to 350.
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