Granite City Brewery Restaurant Recipe
4 slices bacon
3 tablespoons butter
1 cup shallot, chopped small, not minced
2 garlic cloves, minced
1 celery rib, chopped small, not minced
1 medium carrot, chopped small, not minced
1 cup Guinness stout
3 beef bouillon cubes
1 teaspoon ground black pepper
1/3 cup steak sauce, and
2 tablespoons steak sauce
2/3 cup ketchup, divided use
1 1/2 pounds lean hamburger, no more than 10% fat
3/4 pound pork sausage
2 large eggs
2 cups unseasoned breadcrumbs
1/3 cup brown sugar
Preheat oven to 350 degrees .
Fry the bacon in a skillet and remove when done. Remove all but about 3 tablespoon of the grease.
Remove the pan from heat and add the butter, let it sit until melted. Add the shallots, garlic and celery and saute over medium heat for about 1 minute. Add the carrots and saute for about 1 minute.
Add the Guinness, bouillon cubes, pepper and stir well. Add 1/3 cup steak sauce and 1/3 cup ketchup. Return to low boil and let simmer for about 90 seconds. Remove from heat.
Chop the fried bacon. Combine the hamburger, pork, eggs, bread crumbs, and bacon in large mixing bowl; mix well with spoon or hands. Add the brown sugar and shallot and Guinness mixture from pan and mix well. Knead until consistently moist (add more bread crumbs if too wet, or more Guinness if too dry - it should be a moist but not wet consistency.)
Form into an evenly shaped loaf in a large pan - this will NOT fit in a normal meatloaf pan.
Wipe top and sides of the loaf with the remaining 1/3 ketchup mixed with the remaining 2 tablespoons of steak sauce. Bake about 75 minutes in a preheated oven at 350 degrees until the center of loaf measures 160 degrees with meat thermometer.