Hot Corned Beef Dip Recipe Recipe For Meatloaf

HOT CORNED BEEF WRAPS

Steps:

• In large skillet melt butter. Add half the corned beef and cook until hot and edges begin to curl, about 5 minutes. Transfer to dish; cover to keep warm. Cook remaining corned beef.
• Heat tortillas according to package directions; keep warmed tortillas covered.
• Spread tortillas with dressing. Place beef on dressing; top with cheese and lettuce. Roll up tortillas and serve. Makes 6-8.

LEFTOVER CORNED BEEF MEATLOAF

Steps:

• Preheat oven to 375.
• In small saucepan, combine 12 oz Guinness, 3 tbsp brown sugar, and 3 tbsp ground mustard and bring to boil.
• Reduce heat and simmer until glaze is reduced by half, let cool.
• In food processor, pulse corned beef, onion, and garlic until they are finely minced. Add egg, bread crumbs, and other seasonings to corned beef mixture and mix well.
• Break ground beef into large chunks and add to corned beef, you can also add the swiss cheese at this time. 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.

BREAKFAST SLIDERS WITH CORNED BEEF AND EGGS

Steps:

• Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
• Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
• Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.

CORNED BEEF AND SWISS DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.
• Transfer onion to a large mixing bowl.
• Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.
• Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired.
• Spoon the corned beef mixture into the bread bowl.
• Wrap the filled bread bowl in aluminum foil and place on a baking sheet.
• Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.