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
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
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.
Track it using MyFitnessPal. 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.