Corned Beef and Cabbage Meatloaf with Irish Whisky Tomato Glaze


Perfect for a St. Patrick's Day celebration, or your next weeknight dinner, the Irish cheddar used in this recipe gives the meatloaf a little extra zing.

1 hr 25 min
6 Servings


1 can
corned beef (12 oz. can)
1 lb
ground beef (85% lean)
1 cup
minute rice
3 clove
garlic (minced)
1 cup
onion (finely diced)
2 cup
cabbage (finely diced)
1 cup
Irish cheddar cheese (finely shredded)
2 Tbsp
Sriracha chili sauce
1 tsp
1/2 tsp
black pepper
non-stick cooking spray
1/4 cup
Irish whisky
3 Tbsp
tomato paste
1/3 cup
tomato ketchup
Prep Time:
1 hr 25 min
Total Time:
1 hr 25 min


Preheat an oven to 350° F. In a large mixing bowl add the corned beef, ground beef, rice, egg, garlic, onion, cabbage, cheese, 1 tbsp. sriracha, salt, pepper and mix together well. Spray a large baking dish with a non-stick cooking spray and form the meat mixture into a loaf shape; 1 foot long and 5 inches wide in size. Let the loaf rest while you start working on the glaze. To make the whisky tomato glaze, add the whisky, tomato paste, tomato ketchup and 1 tbsp. sriracha (optional) together in a small bowl and mix well. Spread the glaze on top of the meatloaf and bake for 55 minutes or until done.

Recipe brought to you by:
Find more Quick & ‘Ono bites under these categories:

Chef Ryan Covert