Irish Meat Loaf Recipes

STOUT MEATLOAF WITH IRISH CHEDDAR & OATS

Steps:

• Heat the oven to 350°F.
• Line a 5 x 9.5 inch loaf pan (or similar) with parchment paper and grease it well with cooking oil. Set aside.
• In a large mixing bowl combine the ground pork, ground beef, egg, grated Irish cheddar, onions, garlic, parsley, thyme, oats, stout, sugar, ground caraway seeds, salt and pepper.
• Roll up your sleeves and get to work - mix all the ingredients until very well incorporated. There should not be any excess moisture, nor should the mixture be sticky.
• Transfer the mixture to the lined, greased loaf pan and press it down to assist it to take the shape of the loaf pan.
• Bake at 350°F for at least 50 minutes, most likely a full hour. When the internal temp of the loaf reaches 155°F it is done. Use a food thermometer (http://amzn.to/2oKbVoY).
• Remove the stout meatloaf from the oven and carefully pour out and reserve the abundant juices that will be surrounding it in a small bowl or a ramekin. (You can either thicken the reserved juices in a sauce pan with some flour for a gravy or simply drizzle over the slices of meatloaf when serving.)
• Let the meatloaf rest for 5-10 minutes before removing it from the loaf pan and slicing. While slicing, more delicious liquid will gently ooze out from the stout meatloaf.
• Serve garnished with chopped parsley.

IRISH MEATLOAF WITH CABBAGE CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry powder, 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 more.
• Slice and serve with the Cabbage Cream Sauce on the side.
• 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.

IRISH MEAT LOAF

Steps:

• In a bowl blend ground meats together and add bread crumbs, egg, onions, milk, salt and ginger. Lightly mix to blend and stir in apples.
• On a jelly roll pan shape into loaf. Bake in a preheated oven 350ºF. for 45 minutes. Drain off excess fat.
• Prepare potato flakes according to package directions. Combine potato and broccoli.
• Frost loaf with potato mixture and sprinkle top with Cheddar cheese and bake an additional 15 minutes.
• Let stand 5 minutes before removing to a warmed serving platter.

IRISH PUB MEATLOAF

Steps:

• Pre-heat the oven to 350°F.
• Line a baking sheet with parchment paper.
• Heat the olive oil in a medium size skillet over medium to medium-high heat. Add the celery, onion, carrot and garlic; season with salt and pepper and sauté to soften, about 10 minutes, stirring frequently. Pour in the beer and stir. Let the beer reduce by half. Turn off the heat and let cool.
• Meanwhile, soak the bread in milk and finely chop the corned beef. Place the corned beef and ground beef in a bowl and add the cheese. Wring out the bread and add it to the meat, crumbling it over the bowl. Pour in the beer mixture. Season with salt, pepper, mustard, cayenne and Worcestershire sauce. Add the eggs and mix with your hands.
• Form the meat into a brick about 4 inches high on the baking sheet. Wrap the bacon slices across the top and around sides of the loaf. Bake for 1 hour in the middle of the oven, then switch on the broiler for about 5 minutes to crisp the bacon.

AMISH MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
• Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.

CLASSIC MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
• Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
• Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
• Slice and serve.
• Enjoy!

MEAT LOAF WITH OATMEAL

Steps:

• In a large bowl, combine the egg, milk, Worcestershire sauce, oats, onion, salt, sage and pepper. Crumble beef over mixture and mix well. , Press into an ungreased 8x4-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours; drain., Spread ketchup over meat loaf. Bake until meat is no longer pink and a thermometer reads 160°, about 10 minutes longer. Let stand for 10 minutes before slicing.