Juicy, tasty Irish inspired meatloaf with Irish cheddar and stout.
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- Read on for a few relevant tips (1 min)
Texture, flavor and moisture are happily married in this Irish meatloaf, locked in a union so harmonious you might end up having a few helpings. You have got to make it and see for yourself. To start, gather up the following.
- Ground meat. We use a mix of ground pork and lean ground beef. The beef really benefits from the richer flavors of the fattier pork.
- Egg. The classic binder.
- Irish Cheddar. We like to use this delicious rindless cow’s milk Irish white cheddar (see picture below), with subtle grassy notes, sweet and fruity flavors and a moderately sharp finish. Use your favorite. Shred the cheese while still cold, it is much easier.
- Oats. Some rolled oat instead of bread crumbs contribute a delicate sweetness and help with the texture.
- Onion & garlic. For the zesty flavors they contribute. Chop the onion finely and mince the garlic.
- Herbs & spices & seasonings. Traditional Irish flavors from caraway seed, parsley, thyme. The obvious salt & pepper seasoning to taste and a bit of sugar, as needed, to offset any excessive bitterness in the stout you use.
- Stout. If you’d like to use Guinness, by all means do, beware of the roasted barley bitterness in it. Our top choice is milk stout or a sweeter oatmeal stout. A mild porter also works great.
How to Make Irish Meatloaf
- Line a loaf pan with parchment paper (dab or spray a bit of cooking oil underneath the paper to make it adhere to the pan and not move around). Preheat your oven to 350 F.
In a mixing bowl combine the ground pork and beef, egg, grated Irish cheddar, onions, garlic, parsley, thyme, oats, stout, sugar, ground caraway seeds, salt and pepper. Mix (best by hand) until homogeneous and transfer to the lined loaf pan, press and shape to fit.
- Bake for about an hour and let it rest for a few minutes before you slice and serve it. Colcannon or Irish mashed potatoes are great contenders as sides.
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- 1 lb ground pork
- 1 1/2 lbs ground beef, lean
- 1 cup onion, diced small
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 2 tsp thyme
- 1 egg
- 1 1/4 cup grated Irish cheddar
- 1 cup rolled oats
- 1/2 cup stout*, possibly increase amount by 1-2 tbsp, as needed
- 1 tsp sugar (more if your beer has a lot of roasted barley)
- 2 tsp ground caraway seeds, more if you like this spice, sub with cumin if you don't like it
- 2 tsp salt
- 1 tsp pepper
- chopped parsley for garnish
- 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, grated Irish cheddar, onions, garlic, parsley, thyme, oats, stout, sugar, ground caraway seeds, 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. Use a food thermometer (http://amzn.to/2oKbVoY).
- 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 or a ramekin. (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.
- Serve garnished with chopped parsley.
* In order to make sure the stout you choose does not impart bitterness that cannot be balanced by the sugar, choose one that has been brewed in the sweet British stout style, or simply does not include roasted barley in the grain bill (these are quite common). A milk stout will work perfectly too.
Alternatively, you can use a porter - again, be sure that roasted barley was not included, some porters actually are brewed with it.
Read more about Stout vs Porter and the different contemporary styles.
Nutrition Information:Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 641Total Fat: 37gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 192mgSodium: 888mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 53g