Best tasting Corned Beef Meatloaf recipe
Are your meatloaf recipes a little boring? If you love corned beef, get ready to fall for this flavor-packed Corned Beef Meatloaf. It is everything you love about a traditional meatloaf but elevated.
Tender, juicy, and baked to perfection, but with the savory punch of corned beef, a little tang from sauerkraut, and a sweet and tangy glaze that caramelizes beautifully in the oven.
It’s comfort food, but with a delicious twist that makes every bite a little more exciting. Perfect for a cozy dinner, amazing in sandwiches the next day, and guaranteed to be a new favorite at your table! Simple ingredients, maximum flavor.
Why you will love this recipe
Classic comfort food that stands out from the regular meatloaf recipe. A mix of ground corned beef, pork, sauerkraut, mustard, and spices makes it tender and flavorful.
The glaze is next level. Sweet and tangy, it creates a caramelized topping that makes every bite better than the last.
Easy to make, packed with unexpected flavors, and gives a fun, creative way to use corned beef beyond the usual St. Patrick’s Day fare.
Ingredients, Variations and Substitutions
Ground corned beef brings all the rich, briny, and spiced flavors that make this meatloaf unique. Because it’s lean and finely textured, adding ground pork helps balance it out. If you don’t have pork, ground beef or even ground turkey (with a bit of added fat) will work.
Pretzel bun Breadcrumbs hold everything together. Soaking them in milk or broth will help to keep the meatloaf tender and moist. Panko or even crushed pretzels are great swaps.
Leeks sauteed in olive oil bring a mild, sweet, onion-like flavor. If you don’t have leeks, finely chopped onions or shallots will work.
To boost the overall flavor, add a couple of minced garlic cloves. You can also use garlic powder in a pinch.
Eggs act as the binding agent, helping to hold everything together while keeping it tender and moist.
Whole-grain mustard adds an extra layer of sharpness that pairs great with corned beef. Dijon is a great alternative if you prefer a smoother texture.
Sauerkraut adds both moisture and a subtle acidity that pairs perfectly with the corned beef. Drain it well so it doesn’t make the meatloaf too wet. If sauerkraut isn’t your thing, you can swap in finely chopped pickles or even a bit of shredded cabbage for texture.
A splash of Worcestershire sauce adds a savory umami flavor. If you don’t have it, a mix of soy sauce and balsamic vinegar makes a great substitute.
Black pepper, dried thyme, and smoked paprika round out the seasoning. You could add caraway seeds or smoked paprika
For the glaze, ketchup brings sweetness and a classic tang. For a richer alternative, use a mix of tomato paste and a little honey. Brown sugar balances the acidity, and a splash of apple cider vinegar adds just the right amount of brightness to cut through the richness. You can also use white vinegar, or even a little pickle juice would work, too.
Equipment you will need
- Large Mixing bowl
- Baking sheet or loaf pan
- Food processor or meat grinder
- Parchment paper or foil
- Medium skillet
- Garlic press (optional)
- Measuring cups & spoons
- Basting brush (optional)
- Meat thermometer
Top Tips
Don’t skip the pork (or Fat) for moisture – corned beef is lean and finely ground, which can make meatloaf dense if used alone. Adding ground pork or another fattier meat helps keep it tender. If you’re skipping the pork, a little beef tallow, bacon fat, or even a splash of heavy cream can add some richness.
Soften the breadcrumbs – soaking them in milk or broth before mixing them in prevents a dry, crumbly loaf. This trick gives the meatloaf a light, juicy bite instead of making it dense and tough.
Don’t overmix the meat – fold everything just until combined. Overworking the meat makes the texture tough and rubbery instead of tender.
Drain the sauerkraut well – too much moisture from the sauerkraut can make the loaf fall apart, so make sure to squeeze out excess liquid before adding it.
Brush on the glaze in two layers – for the best sticky, caramelized glaze, brush half on before baking and the rest in the last 15 minutes. This creates layers of flavor.
Let it rest before slicing – just like with a steak; once it’s done, let it sit for at least 10 minutes before slicing. This helps the juices redistribute so you don’t end up with a dry meatloaf.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- Heat a small pan over medium heat with olive oil. Cook the finely diced leeks for about 5 minutes, until soft and slightly golden. Let them cool slightly.
- In a small bowl, mix the breadcrumbs and milk (or broth) and let sit for 5 minutes to absorb.
- In a large bowl, combine ground corned beef, ground pork, lightly beaten eggs, sautéed leeks, drained sauerkraut, mustard, Worcestershire sauce, and seasonings.
- Add the soaked breadcrumbs and gently mix everything until just combined. Don’t overmix, or the meatloaf may become dense.
- Shape into a beef loaf and place on a baking sheet or use a loaf pan.
- Brush the top of the meatloaf with the glaze and place it in the preheated oven. Bake for 60-75 minutes or until the internal temperature of the meatloaf reaches 160°F (71°C).
- Rest for 10 minutes, then slice and serve!
Best ways to enjoy this delicious meatloaf
Serve thick slices with buttery mashed potatoes and a side of braised cabbage for a hearty, cozy dinner.
Pair it with roasted veggies, fresh green beans, or sautéed asparagus for a sweet-savory contrast.
Reuben-inspired dish – toasted rye bread, a slice of meatloaf, Swiss cheese, extra sauerkraut, and Russian dressing. Grill it like a panini for melty perfection.
Classic diner-style – serve it on a soft bun with mustard, pickles, and a fried egg.
Open-faced – top a slice of toasted sourdough with warm meatloaf and a spoonful of gravy or island dressing.
Crumble it into hash – sauté with diced potatoes, onions, and bell peppers for an easy breakfast hash.
Chop it into pasta – toss it into creamy mac and cheese or fold it into a hearty tomato sauce.
Stuff it into a baked potato – load up a baked potato with crumbled meatloaf, shredded cheddar cheese, and a dollop of sour cream or bbq sauce.
Make meatloaf sliders – perfect for game day! Mini buns, a little mustard, and a pickle on top.
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Storage instructions, reheating
- Refrigerator: Let the meatloaf cool completely, then wrap it tightly in foil or plastic wrap and store in an airtight container. It will stay fresh for up to 4 days in the fridge.
- Freezer (Whole or Sliced): Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer-safe bag or container. It keeps well for up to 3 months. If freezing slices, place parchment paper between them to prevent sticking.
Reheating Instructions:
- Oven (Best for Whole or Large Pieces): Preheat to 325°F (165°C), place meatloaf in a baking dish, and cover with foil. Heat for 15-20 minutes, adding a splash of broth if needed to keep it moist.
- Skillet (Best for Slices): Heat a little butter or oil in a pan over medium heat, then sear slices for 2-3 minutes per side for crispy edges and a juicy center.
- Microwave (Quickest Option): Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through.
- Air Fryer (For a Crispy Edge): Set to 350°F (175°C) and heat slices for 5-7 minutes, flipping halfway.
Best-tasting Corned Beef Meatloaf Recipe
Equipment
- mixing bowls
- baking sheet or loaf pan
- parchement paper or foil
- skillet
- garlic press
- uring cups and spoons
- Basting brush
- meat thermomether
Ingredients
For the meatloaf
- 2 lbs ground corned beef
- 2 lbs ground pork
- 2 cups breadcrumbs
- 1 cup milk or beef broth
- 2 large eggs
- 1 cup finely diced leeks
- ¾ cup sauerkraut
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
For the glaze
- ¼ cup ketchup
- 2 tablespoon brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- Heat a small pan over medium heat with olive oil. Cook the finely diced leeks for about 5 minutes, until soft and slightly golden. Let them cool slightly.
- In a small bowl, mix the breadcrumbs and milk (or broth) and let sit for 5 minutes to absorb.
- In a large bowl, combine ground corned beef, ground pork, lightly beaten eggs, sautéed leeks, drained sauerkraut, mustard, Worcestershire sauce, and seasonings.
- Add the soaked breadcrumbs and gently mix everything until just combined. Don’t overmix, or the meatloaf may become dense.
- Shape into a beef loaf and place on a baking sheet or use a loaf pan.
- Brush the top of the meatloaf with the glaze and place it in the preheated oven. Bake for 60-75 minutes or until the internal temperature of the meatloaf reaches 160°F (71°C).
- Rest for 10 minutes, then slice and serve!
Notes
Nutrition
Did you make this recipe?
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Conclusion
What do you think? Can we call it the best meatloaf recipe?
This Corned Beef Meatloaf takes everything you love about a classic meatloaf and gives it a bold, flavorful upgrade.
The combination of savory corned beef, juicy pork, tangy sauerkraut, and that sweet-and-tangy glaze makes for a dish that’s both comforting and delicious.
Whether you’re serving it fresh out of the oven with mashed potatoes or slicing up leftovers for an incredible sandwich, this meatloaf is a must-try.
This is not your average meatloaf!
FAQ
Can I use just corned beef for this recipe?
Yes, you can! While the combination of corned beef and ground pork helps keep the meatloaf moist, you can use just corned beef. You might need to add a little more fat (like beef tallow or a bit of butter) to keep it juicy, as corned beef is leaner than typical ground beef.
Can I make a gluten-free version?
Yes! For a gluten-free version, you can swap the breadcrumbs for gluten-free breadcrumbs or oats (rolled oats work well). For extra moisture, you can also add a bit of almond flour or a gluten-free flour blend.
What can I substitute for sauerkraut?
If you’re not a fan of sauerkraut, try using pickles for a tangy bite or shredded cabbage (lightly sautéed) for a more neutral option. You could even skip it entirely if you prefer a more classic flavor.
How do I prevent my meatloaf from being dry?
The key is not to overmix the meat, add moisture with the breadcrumbs, and consider adding some fat (like ground pork or beef tallow) to keep it juicy. You can also top the meatloaf with a glaze or sauce during the last part of baking to lock in moisture.
Can I add cheese to the meatloaf?
Yes! If you’re a cheese lover, you can mix in shredded cheese (like Swiss or cheddar) into the meat mixture or place a slice of cheese on top for the last few minutes of baking to melt beautifully.
How do I know when my meatloaf is done?
The best way to check doneness is with a meat thermometer. Insert it into the center of the meatloaf; it’s done when it reads 160°F (71°C). If you don’t have one, you can also make a small cut in the middle to check if it’s cooked through and no longer pink.
Wow, just wow. This Corned Beef Meatloaf is delicious. I love the addition of kraut and the lightly sweet glaze. Perfect over mashed potatoes or mac & cheese. I bet it will be fantastic as a sandwich. My family loved it.