Granite City Inspired Meatloaf Recipe

Submitted by Chef #965467

"I found this online and wanted to post it here. I just cooked it last night and it came out delicious. I served it with recipe #48289 and recipe #34382. My boyfriend loves Granite City's meatloaf and we really wanted to recreate it. He actually said this was better than GC's. This is what the original poster said about the recipe "This is my 2nd attempt at copying the Granite City meatloaf. It is not quite right, but I think a substantial part of it is close. The end flavor is certainly in the ballpark.""

 

• Ready In: 1hr 45mins
• Ingredients: 17
• Serves: 6-8

ingredients

• 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 lbs lean hamburger, no more than 10% fat
• 3⁄4 lb pork sausage
• 2 large eggs
• 2 cups unseasoned breadcrumbs
• 1⁄3 cup brown sugar

directions

1. Preheat oven to 350 degrees F.
2. Fry bacon in large pan/skillet and remove when done. Remove all but about 3 tbsp grease.
3. Remove pan from heat and add butter, let it sit until melted.
4. Add shallots, garlic and celery and saute over medium heat for about 1 minute.
5. Add carrots and saute for about 1 minute.
6. Add Guinness, bouillon cubes, pepper and stir well. Add 1/3 cup steak sauce and 1/3 cup ketchup. Return to simmer/very low boil and let simmer for about 90 seconds. Remove from heat.
7. Chop fried bacon. Combine hamburger, pork, eggs, bread crumbs, and bacon in large mixing bowl; mix well with spoon or hands.
8. Add brown sugar and shallot and Guinness mixture from pan and mix well.
9. 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. (we ended up adding more breadcrumbs. I would guess we used at least 3 cups total) Form into an evenly shaped loaf in a large pan - this will NOT fit in a normal meatloaf pan.
10. Wipe top and sides with the remaining 1/3 ketchup mixed with the remaining 2 tbsp steak sauce.
11. Bake about 75 minutes in preheated oven at 350 degrees F - until center of loaf measures 160+ with meat thermometer.

Reviews

[Chukspon]

I registered just to say thank you! I LOVE this recipe. It already smelled like Granite City meatloaf while baking in the oven. And of course it tasted like one. <br/>Guiness does magic indeed. I simmered it well as you advised. <br/>I didn't need to add too much breadcrumbs. Just a handful.<br/>I also controlled the wetness with egg. I cooked half size of the recipe and I didn't use whole egg.<br/> <br/>I also found a recipe for Granite City Dip, so I'm having a Granite City night tonight!<br/>Thank you again!

 

[Deacon1959]

Thank you for reposting my recipe for Guiness meatloaf. I made this a few times and the reason it may have come out too wet is perhaps that the liquid was not reduced enough when simmering. The beef broth rather than the Guiness will also change the pace at which it caramelizes and reduces - the carbonization in the beer makes a difference. I have never had to add more than another 1/3 cup of bread crumbs to get the consistency I wanted, but admittedly I was controlling the amount of liquid from all sources.<br/><br/>I am just giving my recipe 5 stars because it really is delicious.<br/><br/>Ciao

 

[stonecoldcrazy]

I did change this recipe up quite a bit but the flavor was really great. I ended up adding lots more breadcrumbs plus parm cheese because the meat mixture was sooooo wet. I didn't have stout so I substituted broth in lieu of that and the bouillon cubes. The loaf never firmed up perfectly, but like I said, the flavor was right on.