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1
Heat beer and beef stock to a boil in a small pot. Take the pot off the heat and add the mushrooms. Allow mushrooms to steep for 30 minutes. Strain mushrooms and reserve mushroom/beef/beer broth. Roughly chop the mushrooms.
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2
Preheat oven to 425u00b0F Put ground beef and pork in a mixing bowl.
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3
Heat butter in a small skillet and add the onions. Cook, stirring, until onions have wilted. Add the mushrooms and continue cooking for 3-4 minutes. Season with salt and pepper, cook for an additional minute and remove from heat. Let cool briefly and add the onion and mushroom mixture to the meat.
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4
Add the mushroom/beef/beer broth, eggs, bread crumbs, parsley, chopped thyme, and salt and pepper. The mixture should feel very moist, if it feels dry, pour in some additional beer. Do not over-mix. Pack into a 21/2 by 41/2 by 81/2 inch loaf pan and bake for 40 minutes.
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5
While meatloaf is cooking, prepare the glaze by mixing together the ketchup, honey, and mustard until well incorporated.
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6
Remove from the oven and add glaze to the top of the loaf. Return to the oven and bake an additional 5-10 minutes until glaze has browned.
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7
Remove the meatloaf from the oven and allow to rest at least 20 minutes. Pour out any rendered fat from the pan, slice and enjoy with your favorite Harpoon beer.
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8
Boston based Sebastians also recommends that this dish makes a great sandwich!
