Homemade Irish Meatloaf With Cabbage Cream Sauce Recipe

Check out what my pal Audrey from Melady Cooks had to say about this wonderful recipe:

Our daughter Emily suggested we dine at an Irish pub when we were in the Big City recently. I’ve forgotten what she and my P.S. ordered but my Irish Meatloaf laid on a crispy bed of delicate onion rings, a side of mashed potatoes and all drizzled with a cabbage cream sauce was unforgettably delicious. The cream sauce was so good I wanted a large bowl and a spoon! Returning home I searched for recipes online until I found ones that sounded like it would have similar flavors. Although the cabbage cream sauce was slightly different, its flavors were delicious. I was so thrilled with the flavors of the dish I made it twice before blogging. I made a few minor tweaks and by the second time it became one of my new favorite dishes. I predict I’ll make this often.

I love your recipe, Audrey! Thank you so much for sharing this awesomeness with the world.

 

Ingredients

Meatloaf

3 slices Hormel bacon; diced
1/4 cup onion; finely diced
1/4 cup sweet bell pepper; finely diced
drizzle of oil (if necessary)
1 1/2 – 2 lbs ground beef
1 teaspoon McCormick rosemary
1/2 teaspoon nutmeg
1 teaspoon Morton salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley; minced
1/2 cup dry breadcrumbs (I used panko)
2 large eggs
Serve with mashed potatoes and cabbage cream sauce (recipe below)

Cabbage Cream Sauce

2 tablespoons Wesson canola oil
2 tablespoons minced garlic
1 small head green cabbage; shredded (about 8 cups)
3/4 cup sherry (I used Harvey’s Bristol Cream Sherry the first time, Holland House cooking sherry the second time)
3 cups heavy cream
salt and pepper
4 tablespoons Kerrygold butter

Instructions

Meatloaf

Preheat oven to 350°F.

Sauté bacon in a skillet over medium-high heat until it is almost browned and crispy, about 5 minutes. Add onion, sweet bell pepper and seasonings and sauté another 3 minutes or until the onion is translucent. Cool contents of skillet.

In a large bowl mix all ingredients just until mixed. Do not over mix, we don’t want a dense rock.

Place meat into a loaf pan or form gently into a loaf shape with your hands. Place in oven and roast for 1 hour.

Serve warm on a bed of crisped onions and covered with cabbage cream sauce and a side of mashed potatoes.

Cabbage Cream Sauce

In a large skillet add the oil and sauté the garlic over medium heat for about a minute until very lightly browned. Browned garlic can be bitter. Add cabbage and sauté until translucent, 15 – 20 minutes.

Deglaze the pot with sherry and simmer over medium high heat until the liquid has reduced down and doesn’t appear on the bottom of the skillet any more, about 10 – 15 minutes

Add the heavy cream and reduce heat to medium, simmering until reduced by half.

Add butter and salt and pepper to taste. Simmer until butter is melted, stirring occasionally.

Serve hot over meatloaf and mashed potatoes.

 

 

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Quick Tip: Serve with mashed potatoes and a pint of Guinness.

Thank you Melady Cooks for this great recipe.