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.
LI'L CHEDDAR MEAT LOAVES
I got this recipe from my aunt when I was a teen and have made these miniature loaves many times since. My husband and three children count this main dish among their favorites. -Kathy Bowron, Cocolalla, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 279 calories, Fat 13g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 547mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 17g protein.
CHEDDAR BEER BREAD
I love beer. I love cheese. This combines both of my loves into a tasty quick bread. Use the type of beer you enjoy drinking. I have found heavier beers such as the lovely flavors that come out during Oktoberfest time make the best cheddar beer breads. I use extra sharp cheddar, but if you don't like it you can substitute normal cheddar for this recipe.
Provided by JenBlacker
Categories Quick Breads
Time 55m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together, mixing in beer last. Batter should be the consistency of Bisquick. Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.
- Let bread rest in it's pan for about 10 minutes then let it cool on a rack for another 10 or so. If you can wait that long!
Nutrition Facts : Calories 332.2, Fat 11, SaturatedFat 6.8, Cholesterol 33.4, Sodium 627.2, Carbohydrate 41.6, Fiber 1.3, Sugar 3.4, Protein 13
BEER & CHEDDAR MEATLOAF
Steps:
- 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; set half the mixture aside. Reserve remaining glaze for another use. Meatloaf: Preheat the oven to 350° F. In a large skillet, heat the oil over medium heat. Add the onion and saute until softened and just beginning to brown, about 6-8 minutes. Add the garlic and saute for 1 minute. Add the stout and simmer briskly until almost dry, about 4-5 minutes. Transfer to a large bowl and let cool until just warm. In the bowl of a food processor, add beef, lamb, and bread and process until well-combined, about 10 (1-second) pulses. Transfer meat mixture to bowl with cooled onions. Add eggs, cheese, mushrooms, parsley, Worcestershire, salt and pepper; mix with hands until thoroughly combined. 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. Bake until an instant read thermometer registers 160° F in the center of the meatloaf, about 45-50 minutes. Remove the meatloaf from the oven. 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. Using two large spatulas, carefully transfer the meatloaf to a cutting board and allow to rest for 10-15 minutes. Cut into 3/4 to 1-inch thick slices.
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