Gilbert'S Craft Sausages Midwest Meatloaf Surprise - cooking recipe

Ingredients

2 Slices Whole Wheat Bread
2 Garlic Cloves, peeled
1/2 White Onion, peeled
1 stalk Celery
1 Carrot, peeled
1/2 cup Parsley leaves
1/2 cup Ketchup
4 tsp Dry Mustard
2 Eggs, lightly beaten
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Chili Powder
1 lb Ground Chuck, 85% lean
1 lb Ground Pork
2 Gilbert's Craft Sausages Shebeergan Beer Brats
1 cup Wisconsin Cheese Curds
Glaze Ingredients:
1/4 cup Ketchup
1 tsp Brown Sugar
1/4 cup Hinterland Luna Stout (or your favorite stout)

Preparation

1.\tPreheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and set aside.
2.\tTear sandwich bread into 1 inch pieces and place in food processor. Process until finely ground. Transfer crumbs to large mixing bowl.
3.\tRoughly chop garlic gloves, half of the onion, celery, and carrot. Place in food processor with parsley leaves. Pulse until finely chopped, but not pureed, scraping down sides of bowl once or twice. Add vegetables to bread crumbs.
4.\tAdd ketchup, dry mustard, eggs, salt, pepper, and chili powder to bowl and mix everything thoroughly.
5.\tAdd ground chuck and pork to the bowl and gently mix with clean hands until all ingredients are evenly distributed throughout the meat. Do not over mix or pack the meat tightly as it will become tough.
6.\tUsing one quarter of the meatloaf mixture, form a rectangle about 6 inches wide and 12 inches long.
7.\tLay the two Shebeergan brats end to end down the center of the rectangle. They should not overlap or hang over the ends.
8.\tArrange cheese curds around the sides of the Shebeergan brats.
9.\tMix the remaining cheese curds with the reserved meatloaf mixture. Gently pack over Shebeergan brats and cheese curds to form a loaf.
10.\tTo make glaze, whisk ketchup, brown sugar, and Hinterland Luna Stout in a small bowl. Brush half the glaze over the meatloaf.
11.\tBake meatloaf for 30 minutes. Brush with remaining glaze and bake another 25 to 30 minutes until an instant-read thermometer reads 165 degrees.
12.\tLet meatloaf cool at least 15 minutes before slicing.
13.\tServe with mashed potatoes and steamed green beans or broccoli for a delicious and hearty dinner.