Meatloaf from the Abbey

Beer Used: 

Makes 4 servings:
- 1.5 pound lean beef
- 0.5 pound pork
- 1 big onion, chopped in small pieces
- 2 garlic cloves, chopped in small pieces
- 2 tablespoons chili powder
- 3 teaspoons coriander powder
- a handful of bread crumbs
- 2 eggs
- 2 teaspoons meatloaf spices
- 2 dashes cayenne pepper
- 5 oz Bornem Double Abbey ale

How to prepare:
Preheat oven to 392° Fahrenheit.
Mix meat, eggs, onion and garlic, bread crumbs, and all the spices in one big mixing pot. Then add 5 oz Bornem Double Abbey ale. Kneed to a loaf that will fit into your baking pan. When oven is ready, bring temperature back to 347 Fahrenheit, and put baking-receptacle into oven for about 45 to 50 minutes. You know when the loaf is ready by cutting it open: all meat must be cooked, no red meat left.

Serve with potatoes, and boiled veggies of your choice. This meatloaf could also be served with a fresh tomato salad, or fruit chutney with French bread