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Playing Irish Pub Meatloaf

Rachael puts an Irish spin on meatloaf with corned beef, beer + cheddar cheese. It's perfect for St. Patrick's Day! She suggests serving the meatloaf with mashed potatoes and parsnips and sauteed cabbage with caraway or these spiced cabbage wedges.


  • 1 tablespoon EVOO, plus some for drizzling
  • 3 to 4 small ribs celery, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • About ¾ cup (half a bottle) stout beer
  • 4 slices, about an inch thick, good-quality white bread, stale or lightly toasted and torn
  • 1 cup whole milk
  • ½ pound deli-cut corned beef brisket, chopped
  • 1 ½ pounds ground beef
  • 1 cup grated Irish sharp cheddar cheese
  • 1 tablespoon dried mustard
  • ½ teaspoon cayenne pepper
  • 3 tablespoons Worcestershire sauce
  • 2 large eggs, lightly beaten
  • ¾ pound good-quality, thinly sliced smoky bacon


Serves: 6 to 8


Preheat oven to 375°F.

Line a rimmed baking sheet with parchment paper. 

Heat EVOO, a turn of the pan, in a medium skillet over medium to medium-high heat. Add celery, onion, carrot and garlic, season with salt and pepper, and saute until softened, 10 minutes, stirring frequently. Pour in beer and stir. Let beer reduce by half. Turn off heat and let cool.

Meanwhile, soak the bread in milk and grind the corned beef in a food processor, pulsing to finely chop. Place corned beef and ground beef in a bowl and add cheese. Wring out the bread and add it to the meat, crumbling it into small crumbs over the bowl. Add veggies and beer and season with salt, pepper, mustard, cayenne and Worcestershire. Add eggs, then mix with your hands to combine.

Form meat into a long brick shape about 4 inches high on the parchment-lined baking sheet. Wrap bacon slices across the top, then around sides of the loaf. Bake 1 hour in the middle of the oven. Switch on broiler for a few minutes to crisp up the bacon.