We all have rough years. But dang. So with 2020 now in hindsight, let’s say nothing but positive things and hope that all will work out the way its supposed to! With that being said, here is the only recipe I have mastered without looking at a cookbook and it utilizes several our vendor’s products along with Chattanooga Brewing’s sweet nectar!
Beer Meat Wreath
- 1lb. ground beef (from Sequatchie Cove Farm or Dayspring Farm)
- 2 beaten eggs (from Tant Hill Farms, Ada’s Heritage, Land To Table or Bad Back Acres)
- 1 TBSP of ketchup (which is actually the amount Chattanooga Brewing gives you to go with their fries) or BBQ sauce
- 1 cup breadcrumbs (get them when your Bread & Butter loaf is coming to its end and feel free to snaz up this recipe using their Olive & Herb or Garlic loaf)
- 1/4 cup of beer from (I prefer a dark beer to give it richness, so a Chestnut Brown but my absolute favorite is the Varnedoe Cave Imperial Stout as it has dark chocolate and caramel notes).
Season to your liking, where I of course prefer any of Feathers & Fruit’s salts like the recent Tomato Basil but I have used the celery or basil salt prior.
The KEY to this being a Beer Meat Wreath and not a traditional meatloaf is how you shape the protein. After mixing all the ingredients with your hands, which is the only efficient way to cook really, you place it all onto a cookie sheet (or something similar) and shape it into a wreath. Yep, hollow center and all. This shape allows the “meatloaf” to cook such faster. So instead of an hour…
Bake at 350 for 30 minutes.
I like to serve it up with a side dish like glazed carrots (from Crabtree Farms) or nestle in a wheel of Walden (from Sequatchie Cove) for some spectacular presentation. If you make this around the holidays, ketchup bows are appropriate too.
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