As the snow piles up and we retreat indoors, the cravings shift to dishes that warm from the inside out. Enter Stowaway Infused Meatloaf with IPA Glaze, courtesy of Chef Scott at Baxter Brewing Co., where they know a thing or two about staying cozy in a Maine winter. This isn’t the meatloaf your mother used to make—it’s a local twist with bold flavors that add depth to every forkful.
The Stowaway IPA brings a hint of hoppy mischief, while a sticky-sweet glaze ties everything together with a touch of old-school comfort. This dish invites you to lean into winter with the best kind of company: a locally crafted recipe that pairs just as well with a pint as it does with good con-versation around the table. For the final, memorable bite of this issue, we say: Dig in, stay warm, and let each slice remind you that comfort food has a little edge up here in Maine.
Disclaimer: This dish contains alcohol (IPA beer). While most of the alcohol will cook off during preparation, some alcohol content may remain in the final dish.
Makes
6 servingsIngredients
For the meatloaf:
- 1 medium onion finely chopped
- ¼ cup plus 4 tablespoons Stowaway IPA
- 1 cup breadcrumbs panko
- 2 pounds ground beef
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¾ cup milk
For the glaze:
- ⅓ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons Stowaway IPA
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or grease a loaf pan.
- Sweat the onions: In a small pan, heat 1–2 tablespoons of olive oil over medium heat. Add the finely chopped onions and cook gently until softened, about 5–7 minutes. Pour in 4 tablespoons of Stowaway and continue to cook until the beer reduces and the onions are translucent, another 3 minutes. Set the onions aside to cool.
- Prepare the meatloaf mixture: In a large mixing bowl, combine the breadcrumbs and beer. Let them sit for a couple of minutes to absorb the liquid. Add the ground beef, sweated onions, garlic, Parmesan cheese, eggs, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Pour in the milk and mix everything gently until well combined. Avoid overworking the meat to keep the loaf tender.
- Shape the loaf: Shape the meat mixture into a loaf and place it on the prepared baking sheet or press it into a loaf pan.
- Prepare the glaze: In a small saucepan, combine the ketchup, brown sugar, Stowaway IPA, Dijon mustard, Worcestershire sauce, and apple cider vinegar. Heat over medium heat, stirring occasionally, until the glaze thickens slightly (about 3–5 minutes).
- Cook the meatloaf: Brush a generous layer of glaze over the meatloaf. Bake the meatloaf in the preheated oven for 60–70 minutes, until the internal temperature reaches 160°F. Brush with more glaze halfway through baking.
