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1
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and set aside.
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2
Tear sandwich bread into 1 inch pieces and place in food processor. Process until finely ground. Transfer crumbs to large mixing bowl.
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3
Roughly chop garlic gloves, half of the onion, celery, and carrot. Place in food processor with parsley leaves. Pulse until finely chopped, but not pureed, scraping down sides of bowl once or twice. Add vegetables to bread crumbs.
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4
Add ketchup, dry mustard, eggs, salt, pepper, and chili powder to bowl and mix everything thoroughly
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5
Add ground chuck and pork to the bowl and gently mix with clean hands until all ingredients are evenly distributed throughout the meat. Do not over mix or pack the meat tightly as it will become tough.
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6
Using one quarter of the meatloaf mixture, form a rectangle about 6 inches wide and 12 inches long.
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7
Lay the two Bratwursts end to end down the center of the rectangle. They should not overlap or hang over the ends.
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8
Arrange cheese curds around the sides of the Bratwursts.
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9
Mix the remaining cheese curds with the reserved meatloaf mixture. Gently pack over Bratwursts and cheese curds to form a loaf.
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10
To make glaze, whisk ketchup, brown sugar, and Hinterland Luna Stout in a small bowl. Brush half the glaze over the meatloaf.
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11
Bake meatloaf for 30 minutes. Brush with remaining glaze and bake another 25 to 30 minutes until an instant-read thermometer reads 165 degrees.
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12
Let meatloaf cool at least 15 minutes before slicing.
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13
Serve with mashed potatoes and steamed green beans or broccoli for a delicious and hearty dinner.
