Irish Meatloaf with Cabbage Cream Sauce Recipe

Name: Irish Meatloaf with Cabbage Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat the oven to 400 degrees F.
2
Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry, oregano, salt, eggs and onions until well mixed.
3
Add the breadcrumbs and mix well.
4
Let stand for 5 to 10 minutes.
5
Shape into a log.
6
On a baking sheet, put some large cabbage leaves down for the meatloaf to cook on.
7
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.
8
Remove the foil and continue to bake to let it crisp up, about 15 minutes.
9
Slice and serve with the Cabbage Cream Sauce on the side.
10
Heat a medium pot and add the oil.
11
Brown the garlic, and then add the cabbage and saute until translucent.
12
Deglaze the pot with the sherry, and then simmer until reduced by about half.
13
Add the heavy cream and reduce by half again.
14
Add salt and pepper to taste.
15
Fold in the butter and serve hot.

4700

kcal

Calories

363

Fat

130

Carbs

217

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 5 pounds ground beef, 2 pounds ground lamb, 1 pound Irish white pudding, diced, 2 cups shredded Irish Cheddar, and more.

Yes, Irish Meatloaf with Cabbage Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Irish Meatloaf with Cabbage Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions