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Newberry’s Yard of Ale Drunken Goat Stuffed Meat Loaf

Visit Newberry’s Yard of Ale in Stroudsburg, where chef Justin Olimpaito prepares a sensational Drunken Goat Meat Loaf.

The recipe (for a single portion) is as follows:
8oz ground beef
1oz fresh spinach
1/2oz roasted red pepper
1/2oz red wine aged goat cheese, or plain goat cheese
1/2oz diced yellow onion
1/2 cup flour
1/2 cup butter
1 1/2 cup beef stock
5oz Shawnee Session Porter, or any porter of your liking
5 Red potatoes
1/4 cup heavy cream
1oz butter
1oz fresh garlic
pinch of parsley
3 pieces of Asparagus
pinch of salt
drizzle of oil
Meatloaf:
Take a small pan on medium/high heat with a drizzle of olive oil and sautee the diced yellow onion, once transparent add in the roasted red peppers and spinach until the spinach is wilted.  Once everything is cooked off then add in your goat cheese until it is melted, take off the stove.  In a small bowl mix 1oz of Session Porter with 8oz ground beef, until all the liquid is gone.  Once combined take the ground beef and fill the center with the goat cheese and vegetable mixture then wrap the beef around the mix until it looks like a mini meatloaf.  Place on a non-stick lightly sprayed pan and cook in the oven for 15-18 minutes at 350 degrees.
Shanwee porter gravy:
Place a small pan on medium heat and add in 1/4 cup butter and 1/4 cup flour mixture to make a roux. Cook until it is a tan color.  Once the roux is set add in the addition 4oz Session Porter, it will become very thick at this point, pull off the heat and stir in 1 and 1/2 cup of beef stock.  Stir frequently until it becomes a gravy consistency then remove from the stove.
Vegetable:
Drizzle a bit of olive oil and then a pinch of salt and pepper on the asparagus. In a pan, or a grill top, or a grill surface pan place the asparagus until they show grill marks, if in pan they will show sear marks, remove when done.
Mashed potatoes:
Cut up 5 red potatoes and add them into boiling water.  They will cook for about 25-30 minutes, when done drain and place off to the side.  Take 1/2 cup butter, 1/4 cup heavy cream and the drained potatoes back into the pot, place on the stove on low heat.  With a masher, wisk or spoon, start breaking up the potatoes and mixing in the butter and cream.  Once mashed to your liking add in 1oz fresh garlic, parsley for color and salt and pepper to taste.
Plating:
In a bowl place mashed potatoes in the middle.  Slice the meatloaf on a bias, so you can see everything inside, then fan them over one side of the mashed potatoes.  Take the Shawnee Session Porter gravy and drizzle it around the mashed potatoes on the bottom of the bowl.  Rest the asparagus opposite the meatloaf and serve.

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