Saturday, April 18, 2009

Black bean meatloaf with mac and cheese filling

FOUND IT: This one is my creation.


1 lb ground meat (I use venison, beef will work)
1 15 oz can of black beans, rinsed
1 1/2 cups of bread crumbs
2 eggs
2 tablespoons dijon mustard
2 tablespoons Worcestershire sauce
salt and pepper

For the mac and cheese:
1/2 lb sharp cheddar, shredded
3/4 cup milk
1/4 cup beer
3 tablespoons flour
2 tablespoons of butter, cut into small chunks
1 tsp dry mustard
1 tablespoon hot sauce
1/2 tsp nutmeg
salt and pepper
Half a box of pasta or so. Probably a little less.

To make the mac and cheese part, warm the milk and beer over low-medium heat, and add all the other ingredients except the cheese and pasta. Once the butter melts, stir it until it starts to thicken, then add cheese. Stir until the sauce is thick and all the cheese has melted, then set it aside. Boil pasta until it's done, strain, and combine.

Combine all the meatloaf ingredients in another bowl. Grease a loaf pan, divide your meat mixture in half and put half into the bottom of the loaf pan. Cover that with the mac and cheese, then shape the remaining meatloaf to cover the mac and cheese. Bake at 350 for half an hour. Let it chill for a few minutes before serving it.

1 comment:

jwroblewski said...

This is an amazing meal. I changed a few minor things (wine instead of beer, and I added some bacon into the mac & cheese - you know, for my health), but the end result was still delicious, and highly recommended.