MEATLOAF FRUMPCROTCH

by Agnes
(Torrox Costa)

2 teaspoons canola oil
1 medium sweet onion, chopped
3 cloves garlic peeled and chopped
1 (12 ounce) bottle dark or amber beer
1 teaspoon dried thyme leaves
1 teaspoon dry mustard
3/4 teaspoon salt
Freshly ground pepper, to taste
½ kilo lean ground beef
½ kilo ground pork
1 cup fresh breadcrumbs (whole wheat is best)
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 egg white, lightly beaten
Preparation:
Preheat oven to 375 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with olive oil.

Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer 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.

Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.

Bake the meatloaf for about 1 hour 20 minutes. Beef cooking times depend on the thickness of the bread pan. Always check meat of beef cooking times with a meat thermometer. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.

I serve it with a sauce made from I small can tomato paste and then I add in the empty can, red wine and pour that in a sauce pan and heat it and serve it with the Meat Loaf

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