Ingredients:
2 tbs unsalted butter (I use grass-fed, or coconut oil)
1 medium onion, diced
1 green pepper, diced
1 16 oz. beer (This is a key ingredient, so don't skimp here! It could be dark or amber. I've used: St. Arnold's Christmas, Rahr & Sons Winter Warmer, Newcastle, Blue Moon, Real Ale Brewhouse Brown, & DFH Indian Brown.... they're all worked great!)
1 tsp dried thyme
1 tsp dried mustard
1 tsp sea salt
1 tsp ground pepper
2 lbs ground beef (or 2 lbs venison)
1 lb ground pork
1/2 cup bread crumbs (whole wheat, regular, panko, or 2 slices of bread...I've used them all & they all work)
Sprinkle of dried parsley
2 eggs, beaten
1.5 cups ketchup
1 tbs brown sugar
2 tsp (heaping) dried mustard
Worcestershire sauce, to taste
Directions:
Take your rings off for this recipe! You're get'n messy!
1. Preheat oven to 375 degrees. In a skillet, y'all know I used cast iron, combine butter/coconut oil, onions & pepper. When they start to soften (about 5 minutes), add in the beer. It will smell amazing! Then add in the thyme, mustard, sea salt & pepper as the beer begins to evaporate. Then turn off the skillet.
2. In a separate bowl, mix together beef, pork, bread crumbs, parsley, & eggs with your fingers (you might start with a spoon, but you will abandon that plan quickly; I promise ;-). Then add the onion/green pepper mixture. Toss it all together just until mixed. You don't want to over-handle the meat.
3. Line the bottom layer of a broiler pan with foil (you'll thank me later when you're doing dishes). Then form your meat into a loaf on the pan. Cook for an hour.
4. While the meat is cooking, mix the sauce: ketchup, brown sugar, mustard, & Worcestershire sauce. After the meatloaf has cooked for an hour, turn the oven up to 475 degrees and apply this sauce to the top & edges and then cook for another 45 minutes.
5. Enjoy!
