Happy St. Patrick’s Day! Unfortunately, I have no recipe for Corned Beef and Cabbage meatloaf. Sorry. Well, I do have a corned beef jell-o recipe but I thought that might be a bit much for you on a Meatloaf Monday.
Instead, how about just a cabbage and potato meatloaf? Actually, this one is a nice easy way to get the “stuffed cabbage roll” taste without the time consuming rolling part.
Cabbage and Potato Meatloaf
1 bag shredded cabbage (4-6 cups)
1 Onion, finely chopped
1 c shredded carrots
1 teaspoon basil 1
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon minced garlic
1 c shredded potatoes
1 egg
1/3 c breadcrumbs
1-2 lbs ground beef
Saute cabbage and onion in the oil in a large skillet over medium heat,stirring them often, until cabbage begins to turn golden. Add the carrots and garlic; saute the vegetables another 5 minutes.
In a large bowl,combine the beef, shredded potatoes, egg, breadcrumbs, seasonings. Add cooked veggies. Mix ingredients lightly. Shape into loaf and cover with foil. Bake at 350, 1 hour. Mix a small can of tomato sauce, 2 tablespoons vinegar and a heaping tablespoon of brown sugar. Brush over top. Return to oven uncovered for 10 minutes or until loaf is fully cooked.
