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Irish Meatloaf with Cabbage Cream Sauce Recipe

Irish Meatloaf with Cabbage Cream Sauce

Recipe courtesy Damien Brownlow, Kitty Hoynes

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on March 13, 2013

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    This recipe is intended to be made for a restaurant or an army of 40 people. The ratio and ingredients are questionable. My advise is to pass on THIS recipe as there are several on the net for Irish Meatloaf, which are tastier and accurate in its measurements and ingredients!

    Bon Appeite!

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  • on March 12, 2013

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    Yes, cut this in half! BUT, once again Food Network/DDD forgot a few key ingredients:

    For the Meatloaf:
    2 cups White Onion - chopped
    REPLACE the Granulated Onion with Granulated Garlic

    On the sauce
    It's not butter - it's 1 cup BASIL (fresh, chiffonade - this is a HUGE error!!

    I have learned to pull the recipe up and watch at the same time with DDD so you get it right. Otherwise you will be wondering what the big deal is.

    Sláinte :-

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  • on March 02, 2013

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    The flavor of the meatloaf was good, but it was very dense and heavy. It also makes a ton - I made half the recipe, and it was more than enough for 12 adults. The cabbage cream sauce has a great flavor, but it also makes enough for any army!

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