Leftover Corned Beef Meatloaf

Great way to use left over corned beef from St. Patrick's Day.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  eggs
• 1  cup  breadcrumbs
• 3  tablespoons Worcestershire sauce
• 2  teaspoons ground mustard
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 3⁄4 lb corned beef, chopped
• 1  medium onion, cut into large chunks
• 2  garlic cloves
• 1  tablespoon parsley
• 1 1⁄4 lbs  ground round or 1 1⁄4 lbs  chuck
• 1⁄2 cup swiss cheese, shredded
• 12  ounces  Guinness stout
• 3  tablespoons ground mustard
• 3  tablespoons brown sugar

Directions

1. Preheat oven to 375.
2. In small saucepan, combine 12 oz Guinness, 3 tbsp brown sugar, and 3 tbsp ground mustard and bring to boil.
3. Reduce heat and simmer until glaze is reduced by half, let cool.
4. 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.
5. 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.
6. On a foil-lined baking sheet, form meat mixture into loaf shape.
7. 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.
8. Once the internal temperature of the meatloaf is 150 degrees, remove from oven and let rest for ten minutes.
9. Before serving, apply one last coat of glaze.