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.
Adapted from the recipe at: https://craftbeering.com/stout-meatloaf-with-irish-cheddar/
Author: Marsha Powell
Recipe type: Entree
- 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
- Heat the oven to 350°F.
- Line a 5 x 9.5 inch loaf pan (or similar) with parchment paper and grease it well with cooking oil. Set aside.
- 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.
- 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.
- Transfer the mixture to the lined, greased loaf pan and press it down to assist it to take the shape of the loaf pan.
- 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.
- 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.)
- 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.