Leftover Corned Beef Meatloaf Recipes

LEFTOVER CORNED BEEF MEATLOAF

Steps:

• Preheat oven to 375.
• In small saucepan, combine 12 oz Guinness, 3 tbsp brown sugar, and 3 tbsp ground mustard and bring to boil.
• Reduce heat and simmer until glaze is reduced by half, let cool.
• In food processor, pulse corned beef, onion, and garlic until they are finely minced. Add egg, bread crumbs, and other seasonings to corned beef mixture and mix well.
• Break ground beef into large chunks and add to corned beef, you can also add the swiss cheese at this time. Using your hands, gently mix the ground beef into the corned beef until just combined.
• On a foil-lined baking sheet, form meat mixture into loaf shape.
• Bake for 35 minutes, then, using a spoon or brush, apply some glaze to top and sides of meatloaf. Repeat every five to ten minutes to build up the glaze.
• Once the internal temperature of the meatloaf is 150 degrees, remove from oven and let rest for ten minutes.
• Before serving, apply one last coat of glaze.

ST. PADDY'S DAY LEFTOVER CORNED BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Heat butter in a skillet over medium heat until bubbly.
• Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside.
• Stir corned beef, chili sauce, and mayonnaise together in a bowl.
• Spread sauerkraut in the bottom of the prepared casserole dish.
• Spoon corned beef mixture on top of sauerkraut.
• Sprinkle cooked onions on top of corned beef mixture.
• Top onions with 1/2 cup Swiss cheese.
• Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.
• Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes.
• Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.