A 3 layer, bacon-crosshatched meatloaf:

1 pound ground beef
½ pound ground turkey
1-2 eggs
1 red onion, chopped
2 shallots, chopped
2 cloves garlic, sliced razor thin
1 cup dried bread crumbs
salt and pepper
2 tablespoons brown sugar
2 tablespoons Dijon beer mustard
1/3 cup ketchup
2 packages of center cut bacon
1 22 oz bottle of 3 Floyds Arctic Panzer Wolf beer (This is in season, I’ve used other 3 Floyd’s beers before. IPA’s add a spice and sweetness/carmelization that porters/lagers just don’t have)
½ cup Worcestershire sauce
½ cup of Intelligentsia coffee
2 tablespoons A1 sauce

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix ground beef with 2/3rds of the egg, A1 sauce, bread crumbs, salt, and pepper.
3. In a separate bowl, mix the remainder of these ingredients with the ground turkey.
4. Chop shallots, onions, and garlic.
5. Simmer the shallots/onions/garlic in a pan until “translucent” and then mix into ground beef/turkey.
6. Mix the coffee, Worcestershire sauce, and beer together, and reduce over medium to high heat for 10 minutes.
7. With the remainder of the beer, place the bacon into a bowl and cover with beer to marinate. Drink the remainder of the beer.
8. Deal out 2/3rds of the reduced beer mixture into the beef, and pour the rest into the turkey. Hand mix for consistency.
9. In a small bowl, mix the Dijon, ketchup, and brown sugar.
10. Take the marinated bacon and crosshatch, into three “coverings”
11. Take half of the ground beef, place in the bottom of a lightly buttered baking pan.
12. Pour 1/3rd of the Dijon/ketchup/brown sugar mix over the top of the beef and spread, to adhere the bacon to the meat and give it a “caramelized” flavor
13. Repeat for the turkey and final layer of ground beef.
14. Bake this concoction for about an hour or until the bacon looks like it is getting almost overdone.