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Stout Meatloaf

Stout Meatloaf

Stout Meatloaf

More Irish recipes for you. This one is really good. It’s a nice moist meatloaf.  I usually serve it with macaroni & cheese and a green veggie.

Stout Meatloaf
Prep time
Cook time
Total time
Adapted from the recipe at:
Recipe type: Entree
Cuisine: Irish
Serves: 8
  • 1 lb ground pork
  • 1½ lbs ground beef lean
  • 1 cup onion diced small
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 2 tsp thyme
  • 1 egg
  • 1¼ cup shredded Irish cheddar
  • 1 cup rolled oats
  • ½ cup stout, possibly increase amount by 1-2 tbsp
  • 1 tsp sugar
  • 2 tsp cumin
  • 1½ tsp salt
  • ½ tsp pepper
  • cooking oil to grease parchment paper lined loaf pan
  1. Heat the oven to 350°F.
  2. Line a 5 x 9.5 inch loaf pan (or similar) with parchment paper and grease it well with cooking oil. Set aside.
  3. In a large mixing bowl combine the ground pork, ground beef, egg, shredded Irish cheddar, onions, garlic, parsley, thyme, oats, stout, sugar, cumin, salt and pepper.
  4. Roll up your sleeves and get to work - mix all the ingredients until very well incorporated. There should not be any excess moisture, nor should the mixture be sticky.
  5. Transfer the mixture to the lined, greased loaf pan and press it down to assist it to take the shape of the loaf pan.
  6. Bake at 350°F for at least 50 minutes, most likely a full hour. When the internal temp of the loaf reaches 155°F it is done.
  7. Remove the stout meatloaf from the oven and carefully pour out and reserve the abundant juices that will be surrounding it in a small bowl. (You can either thicken the reserved juices in a sauce pan with some flour for a gravy or simply drizzle over the slices of meatloaf when serving.)
  8. Let the meatloaf rest for 5-10 minutes before removing it from the loaf pan and slicing. While slicing, more delicious liquid will gently ooze out from the stout meatloaf.


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