1poundground pork (or mild Italian sausage) , casings removed and crumbled)
2large eggs , beaten
1/2cupaged white cheddar , finely grated
1/2teaspoonfine sea salt
1/2teaspoonwhite ground pepper
9-11 bacon strips
2tablespponsstout beer, such as Guinness
Combine roughly chopped red onion, garlic, carrot and parsnip in food processor. Pulse until finely minced.
Heat olive oil in a large skillet over medium heat. Cook vegetable mixture until softened and just beginning to brown, approximately 6 to 8 minutes.
Pour in stout, simmering until no more liquid remains, approximately 5 minutes. Add minced sage.
Remove from heat and allow to cool until cool enough to touch. If you are short on time, transfer to another bowl and place in the refrigerator.
Meanwhile, in a shallow dish, arrange cubed bread in a single layer. Pour in milk. After 5 minutes, flip and allow to continue soaking for an additional 5 minutes. Gently press with a spatula, removing excess milk and making sure all of the bread is moistened and breaking into a pulp.
Preheat oven to 375 degree
s with the rack in the center. Line a rimmed baking sheet with parchment paper.
Crumble ground beef and ground pork into a large mixing bowl. Pour beat eggs, shredded white cheddar and Worcestershire sauce over ground meat mixture, followed by fine sea salt, ground white pepper, vegetable mix and mushy bread.
With (clean) heads gently toss to combine. Do not overmix, this will result in tough meatloaf.
transfer meat mixture to parchment lined baking sheet and form into a loaf, approximately 10x4.
Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
For 45 minutes, or until meat thermometer registers at 160 degrees.
Turn broiler on high and crisp the top for 2-3 minutes or until browned.
Meanwhile, whisk together stout beer and molasses.
Baste hot meatloaf with glaze as soon as it comes out of the oven. Allow to rest for 10 minutes before slicing.
If you've tried this recipe, come back and let us know how it was!