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Recipe : Entry # 4905
John Mercer
Recipe Title
John's Italian Meatloaf and Beer Bread
Recipe Theme
Main Dishes
Southern Pines EC
1 pound ground beef,
or combination of ground beef and pork
2 teaspoons softened butter
1 cup minced onions
1 tablespoons chopped garlic
1/2 cup green peppers, optional
2 eggs
1 cup plus breadcrums, depending on how wet the mix becomes
1 small can tomato paste, use one-half for recipe and one-half for basting
1/2 cup honey
1 cup mozzarella cheese
1 medium package sliced pepperoni
Salt and pepper
Beer Bread:
2 1/2 cups self-rising flour
One can beer, at room temperature
Put all ingredients (use only 1/2 can tomato paste) into bowl; mix with hands. Place onto wax paper and pat into a 1/2-inch thick rectangle. Cover meat with pepperoni slices and top this with generous portions of mozzarella cheese. Roll up into "jelly roll" form, peeling waxed paper away as you roll. Seal edges and ends together to hold cheese. Place in baking pan, mix remaining paste with enough honey to make a thick basting sauce and spread over top of loaf, reserving a bit to spread on at end of cooking time. Bake at 350 degrees about one hour. Wait 10 minutes and slice.
Beer Bread:
Mix beer with flour until entire mixture is firm, but sticky. (If flour is old you may want want to include 1/2 teaspoon baking powder) Shape into a loaf on a non-stick pan. Bake at 350-375 degrees about 30 minutes or until top of bread is golden brown.