Stout Meatloaf with Irish Cheddar | Moist meatloaf, loaded with Irish cheddar and oatmeal stout #meatloaf #stoutmeatloaf #irish #beermeatloaf #irishcheddar | craftbeering.com
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5 from 7 votes

Stout Meatloaf with Irish Cheddar & Oats

This stout meatloaf is possibly the juiciest meatloaf you will ever eat. Shredded Irish cheddar and whole grain rolled oats join the oatmeal stout and ground pork and beef for an incredibly moist loaf of goodness.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American, Irish
Servings: 8
Author: CraftBeering

Ingredients

  • 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 shredded Irish cheddar
  • 1 cup rolled oats
  • 1/2 cup stout* , possibly increase amount by 1-2 tbsp
  • 1 tsp sugar
  • 2 tsp ground caraway seeds more if you like this spice, sub with cumin if you don't like it
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • chopped parsley for garnish
  • cooking oil to grease parchment paper lined loaf pan

Instructions

  • 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, 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.

Notes

* 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