Boundary Bay Blonde Ale Meatloaf with Mushroom Stout Demi-GlaceBy CraftBeer.com
- Meal: Entree
- Seasonality: Winter
- Difficulty: Easy
- Serves: 4 individual size meatloaves
- Time: 1 hour
- Brewery: Boundary Bay Brewery & Bistro
Boundary Bay serves up this recipe, complete with video, to help you add a little life to an American classic—the meatloaf. There's even bacon and a divine Demi-Glace!
2 pounds ground beef
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onions
2 eggs (whisked before adding)
3 cloves of garlic (chopped)
1 teaspoon salt
1 teaspoon pepper
1/4 cup tomato juice
3 tablespoons finely chopped parsley
2 - 3 slices of bread finely cut (Boundary Bay Beer Bread was used)
1/4 cup Blonde Ale (Boundary Bay Bellingham Blonde Ale was used)
Mushroom Stout Demi-Glace
1.5 cup shitake mushrooms (sliced)
1 tablespoon butter
1/4 cup Stout (Boundary Bay Dry Irish Stout was used)
Preheat oven to 400°.
Combine all ingredients, adding the beer last, and mix by hand until well blended.
Form mixture into individual meatloaves or one large loaf. Mixture can also be frozen until needed later.
If making individual sized loves, two slices of bacon may be wrapped around each loaf for extra flavor.
Cook for 35 minutes or until 165° internal temperature.
Melt butter in sauté pan on medium-high heat.
Add mushrooms and sauté until soft (3 – 4 minutes).
Add 1/4 cup of Stout.
Add a couple tablespoons of Demi-Glace concentrate and stir well.
Finally add water and simmer on stove for 3 minutes.
Remove from heat.