Ingredients
Meatloaf
2 pounds ground beef1 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
- Meatloaf
- Preheat oven to 400°F.
- Combine all ingredients, adding blonde ale 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°F internal temperature.
- Demi-Glace
- 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.
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