Guinness and Cheddar Meatloaf

Lamb, Guinness, and a good Irish Cheddar, all wrapped in bacon and glazed with more Guinness, um….yum! Could there be a more perfect meal than that for St. Patrick’s Day? Possibly, but for know, I am going with this wonderful meatloaf recipe packed full of flavor.

The original recipe called for a mixture of ground beef and lamb, but since this has an Irish twist with the addition of a stout beer and cheddar, I figured the lamb would be a good pairing. I omitted the celery and carrots because I do not care for a meatloaf packed with veggies. I like to keep it simple with lots of onions and a bit of garlic in order for the flavor of the meat to shine through. After all, this is a meatloaf, not a veggieloaf(save the vegetables for a side dish). I also like a tightly textured meatloaf when I slice into it. I drives me bonkers when I see a beautiful meatloaf that falls apart when cut, so I use the food processor to process the meat a bit further. Fewer binders are needed and the end result is much more juicy and tender.

Wrapping it in bacon adds flavor to an already tasty mixture. Also, I had a half bottle of Guiness Extra Stout left over from the reduction and I knew I could put it to a good use. Down the hatch was my first thought, but I resisted and decided to take a pointer from the Triple Chocolate Guinness Cookies and made a reduced syrup to glaze the top. Boy, oh boy! Is this ever good. There is sweetness from the glaze, smokiness from the bacon, and a deep, rich flavor from the meats and cheese. My middle child doesn’t particularly care for lamb. After she asked for seconds, I let her in on the main ingredient. She was surprised. I believe her words were, “If all lamb tasted like this, I would eat it all the time.”

I wrote the recipe for one large loaf, but I actually made two. One for dinner and one for leftovers. Not just warmed up leftovers, but sandwiches made with toasted white bread, a good schmear of mayonnaise, and pickled red onions. I might make it again just for the sandwiches ☺! 

Guinness and Cheddar Meatloaf

By Nicole Prep: 25 minsCook: 1 hr 20 minsTotal: 1 hr 45 mins Servings: 8 This lamb and beef meatloaf has it all! It is sweet, smokey, cheesy, and full of the most incredible flavors!

Equipment

• Instant read thermometer

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

1. 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

1. Preheat the oven to 350°F.
2. 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.
3. 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.
4. In a shallow dish, soak the bread in the milk, tossing once, until soggy but not falling apart, about 5-7 minutes; set aside.
5. 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.
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 9×5-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.
7. Bake until an instant read thermometer registers 160°F in the center of the meatloaf, about 45-50 minutes.
8. 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

Nutrition information is automatically calculated, so should only be used as an approximation.