Corned Beef and Cabbage Meatloaf with Irish Whisky Tomato Glaze

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.