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Irish Meatloaf with Creamed Cabbage

Print Recipe
Servings 10 to 12 Servings

Ingredients
  

  • Irish Meatloaf
  • 1 1/2 lbs fresh ground beef chuck
  • 1 lb fresh ground lamb
  • 1 medium onion grated
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1/2 tbsp curry powder
  • 1 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 C fresh cilantro chopped fine
  • 1 lg egg
  • 1/2 C panko bread crumbs
  • 3 oz Irish cheddar shredded
  • 3 lg cabbage leaves
  • 2 stalks celery
  • Creamed Cabbage
  • 1 tbsp oil
  • 2 garlic cloves minced
  • 1/2 lg cabbage shredded
  • 1/2 tbsp salt
  • 1 tsp freshly ground black pepper
  • 1 C dry sherry
  • 1 pint heavy whipping cream

Instructions
 

  • Irish Meatloaf
  • Preheat oven to 400 degrees F.
  • Combine the ground meat with the onion, seasonings, herbs, egg, panko bread crumbs and cheddar.
  • Shape the meat into a square loaf.
  • Place the cabbage leaves flat on a foil lined baking sheet.
  • Place the meat loaf on top of the cabbage leaves.
  • Place the celery stalks on top of the meat loaf and cover with foil.
  • Bake in the oven for 45 minutes.
  • Remove the foil and celery stalks.
  • Bake 15 minutes more.
  • Remove from oven and cover with foil.
  • Allow the meatloaf to rest for 30 minutes before slicing to serve.
  • Creamed Cabbage
  • Heat a Dutch oven or high sided pot over med/hi.
  • Saute the garlic for 1 minute.
  • Add the shredded cabbage, salt and pepper.
  • Allow the cabbage to cook down until translucent.
  • Add the sherry and cook until the liquid is reduced almost all the way.
  • Add the cream and turn the heat down to med/low.
  • Continue cooking until the cream has reduced to a thick, gravy like consistency.
  • Serve hot over top slices of meatloaf.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com