Corned Beef Meatloaf with Stout Glaze

Today is the day many of you have (or had) corned beef cooking in your slow cooker. Tonight you’ll have a lovely dinner with cabbage, potatoes, soda bread, and some Guinness to balance out the meal (I mean, duh.). It’s a darn good meal and one I make sure to plan for each year. After that, though, is when it’s time to get creative with the leftovers.

You could make delicious sandwiches.

You could make delicious hash.

You could make delicious meatloaf… ?

Is Corned Beef Meatloaf a thing? Isn’t that basically taking leftover meat and adding it to other meat? Yes, it is, and though it’s not a typical leftover meal, it is a tasty meal. [Let me note that I’m a meatloaf lover, so if you’re not a fan… You’re probably gone already, actually.] This is meat lovers meatloaf. OK, meatloaf in general is a meat lover thing, but you know what I’m saying. Serve it with some roasted potatoes or colcannon and you’ve successfully extended the Saint Patrick’s Day holiday.

Corned Beef Meatloaf with Stout Glaze

Print Recipe

Take that leftover corned beef and put it to use in something other than a boring (although delicious) sandwich. Mix it up into a meal that’ll keep St. Patrick’s day going.

• Author: Kate Nolan
• Prep Time: 50 mins
• Cook Time: 60 mins
• Total Time: 1 hour 50 minutes
• Yield: 8 1x
• Category: Main
• Cuisine: American

Ingredients

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For the glaze

• 12 ounces stout beer
• 1/4 cup chili sauce
• 3 tablespoons brown sugar

For the meatloaf

• 1/2 cup milk
• 4 slices white bread, cubed
• 2 eggs
• 3 tablespoons worcestershire
• 2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3/4 pound corned beef, chopped
• 1 medium onion, cut into large chunks
• 2 cloves garlic
• 1–1/4 pounds ground round or chuck

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Instructions

Make the glaze

1. In small saucepan, combine all ingredients and bring to boil.
2. Reduce heat and simmer until glaze is reduced by half.

Make the meatloaf

1. Preheat oven to 375.
2. In a large bowl, mash together milk and bread cubes until they form a paste. Add eggs, worcestershire, mustard, salt, pepper, cayenne and mix well.
3. In food processor, pulse corned beef, onion, and garlic until they are finely minced. Add corned beef mixture to egg and bread mixture and mix well.
4. Break ground beef into large chunks and add to corned beef. Using your hands, gently mix the ground beef into the corned beef until just combined.
5. On a foil-lined baking sheet, form meat mixture into loaf shape.
6. Bake for 35 minutes, then, using a spoon or brush, apply some glaze to top and sides of meatloaf. Repeat every five to ten minutes to build up the glaze.
7. Once the internal temperature of the meatloaf is 150 degrees, remove from oven and let rest for ten minutes.
8. Before serving, apply one last coat of glaze.

Notes

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The glaze is a bit bitter, so “younger” palates may not appreciate it.
The chili sauce can be replaced with ketchup.
If you do not have a food processor, then mince the onion and cut the corned beef into roughly 1/4″ pieces.

Nutrition

• Calories: 437
• Sugar: 5 g
• Sodium: 653 mg
• Fat: 21 g
• Saturated Fat: 8 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 102 mg

Coming Soon on Eat at Kate’s

This weekend I’m sharing a (kinda sorta) healthy pancake recipe inspired by IHOP’s Nut & Grain pancakes.

If you want to know when it posts, scroll up to the top and fill out the form on the right!