Rickard’s Oakhouse

Bacon Wrapped Meatloaf & Rickard's Oakhouse
Bacon Wrapped Meatloaf & Rickard's Oakhouse

The cool weather has arrived and Rickard’s has just the thing to tempt your palate and fill your plate this season. Specially aged with lightly toasted oak, subtle hints of vanilla and a deep amber hue, limited edition Rickard’s Oakhouse is sure to please every guest at your holiday table. And to go along with your holiday bevy, why not whip up some festive fare that pairs with this smoky winter lager. We encourage you to try out a Rickard’s tested recipe for Bacon Wrapped Meatloaf courtesy of Chef Michael P. Clive, shared below.

Rickard’s Bacon Wrapped Meatloaf

2 tablespoons extra-virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
2 large cloves garlic, peeled and minced
1/2 Cup Rickard’s Oakhouse winter lager
1/2 Cup heavy cream
1 1/2 teaspoons fresh oregano, minced
1 1/2 teaspoons fresh thyme, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound each lean ground beef, pork, veal
1 egg, lightly beaten
3/4 pound smoked bacon (sliced-about 13 slices)

Preheat the oven to 400°F.
Heat olive oil in a large skillet over medium-high heat. Sauté the onion until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium-high heat until they just begin to color, 3-5 minutes. Stir in the cream, Rickard’s Oakhouse beer, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 8-10 minutes. Transfer the mushroom/vegetable mixture to a large mixing bowl and let cool.
Add beef, pork, and veal to the vegetable/mushroom mixture. Stir in the egg and continue mixing until all ingredients are thoroughly combined.

On a flat surface, position a large sheet of parchment paper. Place the strips of bacon flat, side-by-side, across the middle of the paper allowing them to slightly overlap. Form a log of the meat mixture running lengthwise over the bacon slices.  

Roll the parchment paper away from you, over the log of ground meat and continue rolling until wrapped. Twist the ends of the paper tightly to trap in the juices. Wrap again using a sheet of aluminum foil and twist the foil ends. Place the loaf onto a baking sheet and roast in the oven for one hour at 400°F. Remove the loaf from the oven and let it rest for 10-15 minutes. Slice the meatloaf into 3/4 inch thick wheels and serve over mashed potatoes, gravy, roasted carrots and glazed pearl onions. Serves four.

Rickard’s Oakhouse will be available for a limited time from October to February, and will be sold at local liquor and beer stores in 6-packs.  Pricing varies by province. For more info visit www.rickards.ca