Cooking with: Old Neighborhood Oatmeal Porter
Stuffed over my Thanksgiving feast, I sat back in an all too comfortable chair and I got to thinking… about beer of course. I wondered how beer could be added to ramp up those traditional family recipes we all enjoy. By “adding beer,” I mean using it in the recipe to cook with. After a bit of chatter amongst family members about the topic, I started to do a bit of research.
I began searching the web for a recipe I thought might benefit from our Old Neighborhood Porter. I wanted a comfort food that was also: fairly healthy, easy to make, and one that uses ingredients most people are likely to have on hand. I unearthed a huge selection of recipes- most of which sounded pretty appetizing. –But one simple, yet classic meal stood out: Meatloaf. I’ll be cooking up this bad boy this weekend- and I encourage you to do the same. Thanks to Eating Well magazine (February/March 2005) for the traditional recipe. I smell it cooking already.
Notice the recipe calls for lean ground beef and turkey, not to mention Wheat bread crumbs. I won’t pretend this is like eating a salad, but it’s a nice healthy twist to an old favorite. So grab a Mother Earth Brewing, Old Neighborhood Oatmeal Porter and get loafing. Cheers!
Here’s what you need:
- 2 teaspoons canola oil
- 1 medium sweet onion, chopped (2 cups)
- 1 12-ounce bottle Old Neighborhood Oatmeal Porter
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 1/4 pounds 95%-lean ground beef
- 1 1/4 pounds 93%-lean ground turkey
- 1 cup fresh whole-wheat breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 egg white, lightly beaten
Here’s what you do:
- Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in oatmeal porter and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
- Add beef, turkey, breadcrumbs, parsley, egg and egg white to the onion mixture. With clean hands, mix thoroughly and transfer to the prepared pan.
- Bake the meatloaf until an instant-read thermometer registers 160°F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice.
…then open a bottle of Old Neighborhood Porter and Dig In.
Peace, Love, and Beer………Trent