Corned Beef Meatloaf with Stout Glaze
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.
- Prep Time: 50 mins
- Cook Time: 60 mins
- Total Time: 1 hour 50 minutes
- Yield: 8
- Category: Main
- Cuisine: American
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
Make the glaze
- In small saucepan, combine all ingredients and bring to boil.
- Reduce heat and simmer until glaze is reduced by half.
Make the meatloaf
- Preheat oven to 375.
- 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.
- 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.
- 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.
- On a foil-lined baking sheet, form meat mixture into loaf shape.
- 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.
- Once the internal temperature of the meatloaf is 150 degrees, remove from oven and let rest for ten minutes.
- Before serving, apply one last coat of glaze.
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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.
- 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