Irish Meatloaf with Cabbage Cream Sauce

This recipe takes a wee bit of time to make, but it is SO worth it! The cabbage cream sauce makes the dish. The original recipe called for Irish White Pudding, which I couldn't find. I substituted sausage and it was delicious.

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5 pounds ground beef
2 pounds ground lamb
1 pound breakfast sausage, crumbled
2 cups shredded irish Cheddar cheese
2 tablespoons montreal steak seasonings
2 tablespoons granulated onions
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 cups panko bread crumbs
leaf cabbage, for cooking
stick celery, for cooking
2 tablespoons olive oil
2 tablespoons chopped garlic
1/2 head green cabbage, shredded
2 cups sherry
6 cups heavy cream
salt and pepper
1/4 pound (1/2 stick) butter


Preheat the oven to 400 degrees F.

Mix together the ground beef, lamb, sausage, 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.


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