Bacon Wrapped Stout & Cheddar Meatloaf

by leah

I don’t have much to add about this meatloaf that the title doesn’t convey – it sure ain’t yer Mom’s meatloaf.  I think I’ve liked the ketchup more than the actual meat-thing in previous encounters with meatloaf, but this one was a few notches above any of those. In fact it popped a hefty flavour punch right to my tastebuds.

It’s a very masculine dish, what with the beer and 3 kinds of meat. I have served this with my fancy Gordon Ramsay inspired ketchuppy salsa sauce. This perfect little sauce warranted it’s own post, so see the post directly before this one!

This dish is best served with a giant pile of lightly cooked vegetables. Traditionally, people like their meatloaf with potato mash but I’ve always detested mashed potato and ketchup. If you need potato, I think french fries would be an awesome accompaniment. So make this to feed a crowd and impress the mannish palates among your friends.

Serves 6-8 depending upon appetite

  • 2 Tbs. plus 1 tsp. canola or olive oil
  • 1 large shallot
  • 1 large grated carrots
  • 1/2 cup small-diced celery
  • 2 large cloves garlic, finely chopped
  • 1 bottle stout, such as Guinness (I used Rasputin Stout cause it’s a local California beer)
  • 4 oz. medium-coarse white bread (anything but wonder bread) cut into 2-inch pieces (about 2-1/2 cups)
  • 1 cup whole milk
  • 1 lb. (400g) ground beef
  • 1 lb. (400g) ground veal
  • 2 large eggs
  • 1 cup grated Cheddar
  • 10 brown mushrooms
  • 1 Tbs. Worcestershire sauce
  • Salt
  • Freshly ground black pepper
  • 5 strips bacon

Sautee the vegies and garlic on high heat till they soften and brown.

Reduce the beer by boiling rapidly in a high sided saucepan until down to a few tablespoons. Don’t use a fry pan like I did and have beer boil over everywhere. Soak the bread in the milk until nice and soft.

Remove the milky bread, squeezing the excess milk off. Chop finely and put it in a very large bowl.

Combine everything else (except the cheese) in with it and squeeze it all together with your hands until it’s combined. Season liberally. Add the cheese last thing. If you’re game, taste a little bit of the raw mix (one bite won’t poison you) for seasoning. Add whatever you think is lacking, remembering the bacon will add a little bit of salt during cooking. If you’re squeamish about raw meat, cook a teaspoonful of mix in a frypan and taste that. Or maybe a teaspoon of concrete, just to harden you up a bit.

Once the mix tastes right, form a rectangular log by greasing a loaf pan and pressing the mixture in. Upend it onto a greased or silpatted roasting tray, neaten up into a nice tall log.

Wrap the bacon around it at a slight angle (looks prettier) and tuck the ends of the rashers in underneath. Bake at 375F (180C) for 45 or so minutes or until a knife inserted into the loaf for 5 seconds is too hot to touch to your hand. Put it under the broiler (griller) for 5 minutes to crisp the bacon.

Take it out of the oven and let it cool for at least 10 minutes before slicing & serving. This one doesn’t even need ketchup, but a little bit doesn’t seem to hurt.