Stout And Cheddar Meatloaf Recipes

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.

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°.

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

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).

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.