Are you looking for an idea for a tasty, complete dinner with an original touch? This beer meatloaf with pan-fried potatoes is the perfect solution. A recipe designed for evenings when you want a unique, flavorful dish that warms your heart, yet easy to make. A decidedly unconventional version of the classic meatloaf: cooked directly in the pan, with the addition of beer for a deep and irresistible taste, all completed by a side of potatoes that cook together, absorbing every aroma. Ideal for a family evening or with friends.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 698.06 (Kcal)
- Carbohydrates 53.85 (g) of which sugars 6.82 (g)
- Proteins 45.05 (g)
- Fat 31.44 (g) of which saturated 11.20 (g)of which unsaturated 11.92 (g)
- Fibers 5.23 (g)
- Sodium 1,873.29 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Beer Meatloaf with Pan-Fried Potatoes
- 14 oz ground beef
- 2 eggs
- 2/3 cup cheese
- 2/3 cup breadcrumbs
- 2/3 cup scamorza cheese
- 1 sprig parsley
- to taste salt
- to taste pepper
- to taste milk
- 1 1/3 lbs potatoes
- 7 oz onion
- 1 cup beer
- 1 sprig rosemary
- 1 sprig sage
- to taste breadcrumbs (for parchment paper)
What you need for Beer Meatloaf with Pan-Fried Potatoes
- 1 Bowl
- 1 Frying Pan
- Parchment Paper
Procedure for Beer Meatloaf with Pan-Fried Potatoes
Combine the ground meat, grated cheese (pecorino or grana according to your taste), breadcrumbs, chopped parsley, salt, and pepper in a bowl, and start kneading.
Evaluate the consistency of the meatloaf, and if it appears too hard, add a bit of milk, while if it seems too soft, add more cheese and breadcrumbs.
Sprinkle some breadcrumbs on a sheet of parchment paper and place the mixture on top. Flatten it into a square.
Sprinkle the surface with diced scamorza cheese, trying to leave a border of 1/2 inch.
Roll the meat onto itself with the help of the parchment paper, creating a roll. Seal the sides and tighten it well.
After heating some oil in a frying pan, add the meatloaf and let it brown on all sides over high heat, turning it carefully.
Remove the meatloaf, add more oil to the pan, and add the chopped onion, the potatoes sliced 1/2 inch thick, the herbs, and more salt and pepper.
Brown, stirring often with a wooden spoon, and as soon as they are golden, add the beer and bring to a boil.
Create some space between the potatoes and place the meatloaf back in the pan. Cover with a lid and cook over medium heat until the beer has almost evaporated.
Turn off the heat, let it cool slightly, then slice the meatloaf and arrange it on a serving plate.
Add the potatoes and onion and drizzle the meat with the cooking juices. Serve the Beer Meatloaf with Pan-Fried Potatoes hot to enjoy the melted cheese goodness.
Enjoy your meal!
FAQ
How can I store it?
In the fridge, in an airtight container for a couple of days.
How can I reheat it?
In a pan, adding a little water or in the microwave.
Which beer can I use?
Whichever you prefer, as long as it’s not a particularly strong beer.
