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Boundary Bay Blonde Ale Meatloaf

Course: Entree

Boundary Bay Blonde Ale Meatloaf

Add a little life to your meatloaf by adding Boundary Bay Bellingham Blonde Ale. This recipe is made extra special with the addition of a bacon and mushroom divine demi-glace made with stout.

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Prep Time: 1 hour | Yield: 4


Meatloaf 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 tsp salt
  • 1 tsp pepper
  • 1/4 cup tomato juice
  • 3 Tbsp finely chopped parsley
  • 2 - 3 slices of bread finely cut 1/4 cup Blonde Ale (Boundary Bay Bellingham Blonde Ale was used)   Mushroom Stout Demi-Glace 1.5 cup shitake mushrooms (sliced)
  • 1 Tbsp butter
  • demi-glace concentrate
  • 1/4 cup stout (Boundary Bay Dry Irish Stout was used)

  • Directions

    1. Meatloaf
    2. Preheat oven to 400°F.
    3. Combine all ingredients, adding blonde ale last, and mix by hand until well blended.
    4. Form mixture into individual meatloaves or one large loaf. Mixture can also be frozen until needed later.
    5. If making individual sized loves, two slices of bacon may be wrapped around each loaf for extra flavor.
    6. Cook for 35 minutes or until 165°F internal temperature.
    7. Demi-Glace
    8. Melt butter in sauté pan on medium-high heat.
    9. Add mushrooms and sauté until soft (3 - 4 minutes).
    10. Add 1/4 cup of stout.
    11. Add a couple tablespoons of demi-glace concentrate and stir well.
    12. Finally add water and simmer on stove for 3 minutes.
    13. Remove from heat.

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