With an infusion of hearty, bitter stout and sharp Cheddar, this meatloaf would be right at home at a St. Patrick’s Day dinner. Create your own customized meatloaf recipe with the Recipe Maker.
Add the stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
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.
Position a rack in the center of the oven and heat the oven to 375°F.
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 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Heat the remaining 1 tsp. 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.
Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-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.
Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.
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.
A family favorite!
Flavor was so delicious with the extra depth added from the stout and cheddar. The soaking of the bread however, even using three day old Ciabatta for over 5mins was a mistake and caused way too much juice with the drippings from the bacon. Will omit the bacon and shorten the soak time for the bread and this will be the perfect recipe! Will definitely make again.
This is the best meatloaf I've ever made, and I will definitely make it again. If you are having trouble with the bread being mushy after soaking it in milk, make sure you are using 1-2 day old bread - fresh bread will just disintegrate in the milk. I soaked the bread for about 10 minutes and it was fine. Fabulous recipe!
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