Irish Meatloaf with Cabbage Cream Sauce
- 5 pounds ground beef
- 2 pounds ground lamb
- 1 pound Irish white pudding, diced
- 2 cups shredded Irish Cheddar
- 2 tablespoons Montreal steak seasoning
- 2 tablespoons granulated onion
- 2 tablespoons pepper
- 1 tablespoon dried basil
- 1 tablespoon curry
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 6 eggs
- 1 onion, diced fine
- 6 to 7 cups panko breadcrumbs
- Cabbage leaves, for cooking
- Celery sticks, for cooking
- Cabbage Cream Sauce, recipe follows
- Cabbage Cream Sauce:
- 2 tablespoons canola oil
- 2 tablespoon chopped garlic
- 1/2 head green cabbage, shredded
- 2 cups sherry
- 6 cups heavy cream
- Salt and pepper
- 1/4 pound butter
Preheat the oven to 400 degrees F.
Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry, 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.
Slice and serve with the Cabbage Cream Sauce on the side.Cabbage Cream Sauce:
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Damien Brownlow, Kitty Hoynes