Corned Beef and Cabbage Meatloaf
with Irish Whisky Tomato Glaze
Recipe By:
Prep + Cook Time:
1 hr 25 mins
Serving Size:
6 Servings
As featured in the:
Feb. 26, 2014 Coupon Book
Recipe Category
Perfect for a St. Patrick’s Day celebration, or your next weeknight dinner, the Irish cheddar used in this recipe gives the meatloaf a little extra zing.
Ingredients
1 can corned beef (12 oz. can)
1 lb. ground beef (85% lean)
1 cup minute rice
1 egg
3 clove garlic (minced)
1 cup onion (finely diced)
2 cup cabbage (finely diced)
1 cup Irish cheddar cheese (finely shredded)
2 tbsp. Sriracha chili sauce
1 tsp. salt
1/2 tsp. black pepper
non-stick cooking spray
1/4 cup Irish whisky
3 tbsp. tomato paste
1/3 cup tomato ketchup
Instructions
Preheat an oven to 350° F. In a large mixing bowl add the corned beef, ground beef, rice, egg, garlic, onion, cabbage, cheese, 1 tbsp. sriracha, salt, pepper and mix together well. Spray a large baking dish with a non-stick cooking spray and form the meat mixture into a loaf shape; 1 foot long and 5 inches wide in size. Let the loaf rest while you start working on the glaze. To make the whisky tomato glaze, add the whisky, tomato paste, tomato ketchup and 1 tbsp. sriracha (optional) together in a small bowl and mix well. Spread the glaze on top of the meatloaf and bake for 55 minutes or until done.
Recipe By:
Prep + Cook Time:
1 hr 25 mins
Serving Size:
6 Servings
As featured in…
Feb. 26, 2014 Coupon Book
