Category: Beef -

Irish Meatloaf with Cabbage Cream Sauce     

Ingredients:
1 1/4 pounds ground beef
1/4 pounds ground lamb
1/8 pound Irish white pudding, diced
1/4 cups shredded Irish Cheddar
1 1/2 teaspoons Montreal steak seasoning
1 1/2 teaspoons granulated onion
1 1/2 teaspoons pepper
1/4 teaspoon dried basil
1/4 teaspoon curry
1/4 teaspoon dried oregano
1/4 teaspoon salt
2 eggs
1/4 onion, diced fine
1 1/2 to 2 cups panko breadcrumbs
Cabbage leaves, for cooking
Celery sticks, for cooking

Cabbage Cream Sauce
1 Tbsp canola oil
1 Tbsp chopped garlic
1/4 head green cabbage, shredded
1 cup sherry
3 cups heavy cream
Salt and pepper
4 tablespoons butter

Preparation:
Preheat the oven to 400 degrees F. Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry, oregano, salt, eggs and onions until well mixed. Add the breadcrumbs and mix well. Let stand for 5 to 10 minutes. Shape into a log. On a baking sheet, put some large cabbage leaves down for the meatloaf to cook on. Place some celery sticks on top of the meatloaf (to keep the aluminum foil off of the top of the meatloaf), cover with foil and bake for 45 minutes. Remove the foil and continue to bake to let it crisp up, about 15 minutes. Slice and serve with the Cabbage Cream Sauce on the side.

Cabbage Cream Sauce:
Heat a medium pot and add the oil. Brown the garlic, and then add the cabbage and saute until translucent. Deglaze the pot with the sherry, and then simmer until reduced by about half. Add the heavy cream and reduce by half again. Add salt and pepper to taste. Fold in the butter and serve hot.

Number of servings reduced from recipe found at: http://www.foodnetwork.com/recipes/irish-meatloaf-with-cabbage-cream-sauce-recipe.html

Date added: 2014-12-31
Number of visits: 2539