Stout and Cheddar Meatloaf

Stout and Cheddar Meatloaf
Photo by Scott Phillips

Ingredients

  • ½ cup small-diced carrots
  • ¼ cup dried mushrooms, rehydrated in hot water and chopped
  • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-½ cups)
  • ¼ cup chopped fresh parsley
  • 1 cup whole milk
  • Freshly ground black pepper
  • 2 Tbs. plus 1 tsp. canola or olive oil
  • + 11 more ingredients
    • 1 Tbs. Worcestershire sauce
    • 10 oz. sliced bacon (about 9 strips)
    • 1 lb. ground beef
    • 1 medium yellow onion, chopped
    • 1 lb. ground veal
    • 2 large cloves garlic, finely chopped
    • ½ cup grated Cheddar
    • 2 large eggs
    • Kosher Salt
    • ½ cup small-diced celery
    • ¾ cup stout beer, such as Guinness

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add the stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and...

View full recipe at Fine Cooking

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