Round 2 Recipes -Ale and Onion Meatloaf

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 5 min
  • Cook: 1 hr 10 min
  • Yield: 6 servings
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1 1/2 pounds ground beef, reserved from Ale House Burgers with Red Onion Compote, recipe follows

1/3 cup leftover red onion compote from AAle House Burgers with Red Onion Compote, recipe follows

1 egg

1/2 cup bread crumbs

1 tablespoon chopped garlic

1/4 cup ketchup, divided

For Red Onion Compote

1/2 cup water

1 1/4 cups beer

1/2 cup brown sugar

2 red onions, sliced

Salt and freshly ground black pepper

For Burgers:

3 pounds ground beef

1/4 cup beer

2 tablespoons grill seasoning

1/2 cup shredded Cheddar

Romaine lettuce

4 hamburger rolls, toasted


  1. Preheat oven to 375 degrees F.
  2. In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.

For Burgers:

  1. For Red Onion Compote:
  2. In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
  3. For Burgers:
  4. In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
  5. Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. 
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