This here stout meatloaf with Irish cheddar is so moist that it is very likely to become the juiciest meatloaf you’ll ever make. Or eat if you get your spouse or someone else to make it for you. Either way – it literally oozes savory & sweet juices when you slice it, yet it stays together remarkably well.
Texture and moisture are happily married, locked in a union so harmonious it is hard to believe. Even I could not believe it at first, but since I made it, I’m beginning to. It is documented. I am looking at the pictures I took, same as you. We all had second helpings for dinner.
You have got to make it and see for yourself.
I don’t ever crave meatloaf.
In the case of this stout meatloaf I kind of put it together in the spur of the moment. It was a few days ago, right around the dreaded (at least in my case) 2 – 3 o’clock in the afternoon time range when I usually face the reality that we have to eat dinner again tonight…And I have to make that happen.
We have a beer fridge full of ridiculously delicious home brewed oatmeal stout right now – Chris went easy on the roasted barley and it is not as bitter as the style can be, it is more of a sweet (British) stout.
Chris called me to say he was leaving work early. I asked him to buy Irish cheddar on his way home. To put in the stout meatloaf.
He brought me a real cheese gem. Leave aside the fact that it was an utterly delicious rindless cow’s milk white cheddar, with subtle grassy notes, sweet and fruity flavors and a moderately sharp finish.
I have got to quote a part of the label’s description for you. Quoting from cheese descriptions is not a habit of mine, but bear with me. “…..as the name cleverly indicates, production is based in Ireland, but consumption is geographically limitless….this is no tongue-searer, but is best enjoyed through the thick, creamy head of a mug of stout..”
As far as cheese descriptions go, I think this one definitely stands out. Could Chris have done any better selecting a cheese? Or gotten any luckier, since it was the only Irish cheddar at the store he stopped by:)
Refer to the recipe card for stout selection tips.
And since our sweeter than typically for the style oatmeal stout was the choice of brew for this cooking with beer recipe, I thought I should use oats in the stout meatloaf instead of bread crumbs. Why not?
Such a serendipitous substitution. They added so much nutty flavor, I think that I will make meatballs and such with rolled oats in the future.
While the stout meatloaf was baking in the oven, another lucky thing happened. The sun decided to cooperate and showed itself from behind the clouds. Right around when I was ready to take pictures the light was amazing. Natural daylight pictures after five! Spring is here people!
We ate dinner early and I served the stout meatloaf with green salad with radishes and golden potatoes with fresh dill (like the ones I made here). Then we enjoyed some more of the oatmeal stout in lieu of dessert and watched kiddo play Zelda expansion packs. Sweet! Actually, these Oatmeal Stout Cupcakes with Mascarpone Frosting would have made a great dessert.
Now it is your turn to try your
hand hands & palate at the juiciest ever stout meatloaf with Irish cheddar and rolled oats. There is even a reason coming up 🙂
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- 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
- 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.
* 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.