The Meatloaf
1 lb. Dean’s Sausage (your choice of hot, mild or child mild)
1 lb. 80/20 ground beef
1 C bell peppers, diced
1 C sweet onion, diced
4 jalapenos, diced (optional)
6 oz Naked Pig Pale Ale
2/3 C ketchup
2 large eggs
2 T thyme (or herb/s of your choice, fresh or dried)
1 C panko or other bread crumbs
2 oz Beer Vinegar (optional)
1 t salt (check to taste by cooking a small amount in a pan)
1/2 t fresh black pepper

Preparation:

Preheat oven to 350 F.

In a frying pan, cook onions and peppers in the 6 oz of beer until translucent and some of the beer is cooked down.

In a large mixing bowl, combine and mix all ingredients until thoroughly blended. Grease a 5″x9″ loaf pan or fill a muffin pan for individual servings.

Bake at 350 F for about an hour or until the center reaches 160 F. If you’d like, cover the loaf with ketchup 15 min. before removing from the oven.

The raw mixture or the cooked product may be refrigerated for up to a week or wrapped in plastic and foil to be frozen for up to 3 months.

Credit: Tom Hopf (Back Forty Beer Company)