Irish Stout & Cheddar Meatloaf

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Irish Stout & Cheddar Meatloaf

Yummy yummy! This is rock your Blarney Stone awesome!

Happy St. Patrick’s Day

May God be with you and bless you:
May you see your children’s children.
May you be poor in misfortune,
Rich in blessings.
May you know nothing but happiness
From this day forward.

Irish Stout & Cheddar Meatloaf

Ingredients:

2 Tbs. Coconut Oil
1 medium yellow onion, chopped
1/2 cup small-diced carrots
1/2 cup small-diced celery
2 large cloves garlic, finely chopped
3/4 cup stout beer, such as Guinness
4 oz. medium-coarse bread, Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
2 lb. ground beef
2 large eggs
1/2 cup grated Kerrygold Cheddar
1/4 cup dried mushrooms, rehydrated in hot water and chopped
1/4 cup chopped fresh parsley
1 Tbs. Worcestershire sauce
Kosher Salt
Freshly ground black pepper
10 oz. sliced bacon (about 9 strips)

Directions:

Heat 2 Tbs. of the oil in a skillet over medium-low heat. Cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
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 soak the bread in milk, flipping once, until soggy but not falling apart. Lightly squeeze a handful of bread at a time to remove some of the milk. Finely chop bread and add to the bowl of vegetable mixture.
Position a rack in the center of the oven and heat the oven to 375°F.
Add the beef and eggs to the vegetable mixture. Add Cheddar, rehydrated mushrooms, and parsley over the meat, along with worcestershire, salt and pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
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 at 375 degrees for 45-50 minutes or until thermometer reads 160 degrees
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. Slice and serve.

Kelli B 💻

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