Kilkenny’s Guinness and Irish Cheese Meatloaf

Meatloaf is a family’s comfort food for the fall and winter. Some really love meatloaf and some just can’t stand the thought of having it for dinner. This recipe can change that attitude. With the taste of Guinness, sharp Irish Cheese and Bacon, even your pickiest eater will love it. This recipe makes about 8 servings.

2 tablespoons
1 cup chopped yellow onion
1/2 cup small-diced carrots
1/2 cup small-diced celery
1 tablespoon finely chopped garlic
3/4 cup Guinness
about 2-1/2 cups of herbed bread crumbs
1 pound ground beef
1 pound ground veal
2 large eggs
1/2 cup grated Kerry Gold Irish sharp Cheddar cheese
1/4 cup chopped fresh mushrooms
1/4 cup chopped fresh parsley
1 tablespoon Worcestershire sauce
Sea Salt and freshly ground black pepper
about 9 -10 thin bacon strips

1) Position a rack in center of oven. Preheat oven to 375 degrees F.
2) Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add onion, carrots, celery, mushrooms and garlic, cook stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
3) Add Guinness, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
4) Add bread crumbs the bowl with the vegetable mixture.
5) Add beef, veal or veal substitute and eggs to the vegetable mixture. Scatter the Kerry Gold Irish Cheddar and parsley over meat, and then sprinkle with Worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoon pepper. Use hands to gently mix all ingredients until just combined; try not to compact while mixing.
6) Transfer meatloaf mixture to prepared pan and form into a 10 x 4-inch rectangular block. Finish meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
8) Bake until an instant-read thermometer registers 160 degrees F in center of the meatloaf, 40 to 55 minutes.
9) Broil meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices

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