Irish Meatloaf with Cabbage Cream Sauce

Total Time:
2 hr 15 min
50 min
10 min
1 hr 15 min

1 large meatloaf

  • 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
Watch how to make this recipe.
  • 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.

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3.0 4
In tv looked great maybe because portions...I did only the sauce with half ingredients and think the sherry could be a little bit more than a cup because it missed the flavor. Besides that it's good, everybody loved it. I'm going to try/error next time. Mrs Leon is RIGHT butter is NOT required, is fresh Basil !!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 :- item not reviewed by moderator and published
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! item not reviewed by moderator and published

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