Guinness and Cheddar Meatloaf
This lamb and beef meatloaf has it all! It is sweet, smokey, cheesy, and full of the most incredible flavors!
Servings: 8
Equipment
Ingredients
For the Glaze
- ¾ cup (6 ounces) stout beer, such as Guinness extra stout
- ½ cup plus 2 tablespoons packed light brown sugar
- 2 tablespoons honey
For the Meatloaf
- 2 tablespoons Safflower oil or other neutral oil
- 2 medium yellow onions finely diced
- 2 large garlic cloves minced
- ¾ cup (6 ounces) stout beer, such as Guinness extra stout
- 4 ounces quality white bread about 2 slices of white bread, roughly torn
- ½ cup whole milk
- 1 pound ground beef
- 1 pound ground lamb
- 2 extra-large eggs
- 3 ounces aged white Cheddar cheese grated
- ½ (.75 ounce) package of dried Porcini mushrooms
- ¼ cup chopped fresh flat-leaf parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 12 ounces sliced bacon about 12 strips
Instructions
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; set half the mixture aside. Reserve remaining glaze for another use.
For the 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 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.
- In a shallow dish, soak the bread in the milk, tossing once, until soggy but not falling apart, about 5-7 minutes; set aside.
- In the bowl of a food processor, add beef, lamb, and soaked 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. Enjoy!
Nutrition
Calories: 717kcal | Carbohydrates: 31g | Protein: 31g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 836mg | Potassium: 520mg | Fiber: 1g | Sugar: 21g | Vitamin A: 368IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 3mg
