This Corned Beef Meatloaf transforms classic flavors into a savory, comforting main dish. It combines ground beef with finely chopped corned beef for a uniquely tender and flavorful loaf. The result is a juicy, spiced meatloaf that’s perfect for any dinner.
Nothing beats a great Corned Beef Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Corned Beef Meatloaf
- Flavor powerhouse: Corned beef infuses the loaf with salty, spiced character.
- Moist & tender: Stays juicy thanks to the blend of meats and panade.
- Clever leftover use: Gives cooked corned beef a delicious second life.
- Comfort with a twist: Familiar meatloaf feel with a unique, savory edge.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal for moisture)
- 1 lb cooked corned beef, finely chopped or shredded
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/4 cup whole milk
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Tools: A large mixing bowl, a standard 9×5-inch loaf pan, a small bowl for the glaze, and an instant-read thermometer.
Notes: The quality of your corned beef really matters here—whether you’re using leftovers from a slow-cooked brisket or a good-quality deli-sliced version you’ve chopped up, it’s the heart of the dish. The panko breadcrumbs are my go-to for a lighter texture that doesn’t get gummy, and that sweet-and-tangy glaze on top is non-negotiable for that perfect finish.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 20 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- What kind of corned beef should I use? You have two great options here. The best flavor comes from leftover homemade corned beef brisket, shredded or finely chopped. If you’re short on time, a good-quality, thick-cut deli corned beef, chopped small, works wonderfully too. Just give it a rough chop so it integrates well.
- Don’t skip the panade. That’s just a fancy word for the breadcrumb and milk mixture. Soaking the panko in milk before mixing it in is a little trick that guarantees a tender, moist loaf. It prevents the breadcrumbs from absorbing all the meat’s juices during cooking.
- Why an instant-read thermometer? This is your secret weapon against dry meatloaf. Cooking by time alone is risky because oven temperatures can vary. You’re aiming for a perfect 160°F in the center for a safe, juicy result every single time.
- Handle with care. When mixing, use your hands—it’s the best tool for the job—but mix just until everything is combined. Overworking the meat mixture can make the final loaf tough and dense. A gentle touch is key.
How to Make Corned Beef Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the meatloaf. In a large mixing bowl, combine the panko breadcrumbs and the milk. Let this sit for about five minutes. You’ll notice the panko will soften and absorb the milk, creating that crucial panade that’s going to keep everything wonderfully moist.
Step 2: To the same bowl with the soaked breadcrumbs, add the ground beef, chopped corned beef, diced onion, minced garlic, beaten eggs, Worcestershire sauce, Dijon mustard, and fresh parsley. Now, it’s time to get your hands in there! Gently mix everything together until it’s just combined. You should see the corned beef evenly distributed throughout the pink ground beef. Remember, don’t overmix—a few stray streaks are just fine.
Step 3: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Why ungreased? The fat from the meat will render out as it cooks, preventing it from sticking. Use your hands or a spatula to press the mixture firmly and evenly into the pan, creating a smooth, domed top on the surface. This helps it cook evenly and gives you those perfect slices later.
Step 4: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. This simple glaze is a magic combo of sweet, tangy, and savory. Brush this glaze generously over the entire top surface of the meatloaf. It’s going to caramelize beautifully in the oven and create a sticky, finger-licking-good crust.
Step 5: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. About halfway through, you’ll start to smell those amazing aromas filling your kitchen. The key is to check for doneness with an instant-read thermometer inserted into the center of the loaf; it should read 160°F. The top should be a deep, glossy red and the edges will be bubbling slightly.
Step 6: Once perfectly cooked, carefully remove the meatloaf from the oven. This is the hardest part: you must let it rest! Allow it to sit in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf. If you slice it too soon, all those lovely juices will run out, leaving you with a drier result.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a 300°F oven until warm; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Classic Garlic Mashed Potatoes — The ultimate creamy, comforting base that soaks up all the savory juices from the meatloaf. It’s a match made in heaven.
- Buttery Roasted Carrots and Parsnips — Their natural sweetness is a fantastic counterpoint to the salty, savory notes of the corned beef. A little caramelization on the veggies is just perfect.
- Simple Sautéed Cabbage — A nod to the classic corned beef and cabbage pairing, but lighter and quicker. A splash of apple cider vinegar at the end brightens it up beautifully.
Drinks
- A Crisp Irish Stout — The dark, roasty notes of the beer complement the deep, spiced flavors of the corned beef without overpowering them. It’s a thematic and tasty pairing.
- Dry Hard Cider — The bright, apple-y acidity and effervescence cut through the richness of the meatloaf beautifully, cleansing the palate between bites.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — You can’t go wrong here. The warm, spiced apples and cold, creamy ice cream provide the perfect sweet ending after a savory, hearty meal.
- Dark Chocolate Guinness Cake — For a truly decadent finish, this moist, rich cake continues the theme and feels like a special occasion.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. The more you work the proteins in the ground beef, the tougher and denser your final meatloaf will become. Mix until just combined—it doesn’t need to be perfectly uniform.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing into a piping hot meatloaf is a recipe for a crumbly, dry mess. Letting it rest allows the structure to set and the juices to settle.
- Mistake: Using lean ground beef. A little fat is your friend here! Using a very lean grind (like 93/7) will almost certainly result in a drier loaf. The 80/20 blend provides both flavor and necessary moisture.
- Mistake: Not testing for doneness with a thermometer. Guessing based on color or time is a gamble. The glaze can make the top look done well before the center is safe to eat. A thermometer is the only way to be sure.
Expert Tips
- Tip: Sauté your onions first. For an even deeper, sweeter flavor, take an extra five minutes to sauté the diced onion in a little butter until soft and translucent before adding it to the mix. It tames the raw onion bite and adds another layer of complexity.
- Tip: Make a free-form loaf. If you prefer more surface area for that delicious glaze, shape the mixture into a loaf directly on a parchment-lined baking sheet. This gives you glaze on all sides and a slightly shorter cooking time.
- Tip: Add a cheesy surprise. For a gooey, melty center, create a shallow trench down the middle of the meat mixture in the pan and fill it with a line of shredded Swiss or Gruyère cheese before baking. It’s a fantastic, rich surprise in every slice.
- Tip: Double the glaze. If you’re a glaze fanatic (who isn’t?), make a double batch. Use half to brush on before baking and warm the other half to serve as a extra sauce on the side for dipping or drizzling.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf (minus the glaze) up to a day in advance. Just cover the loaf pan tightly with plastic wrap and keep it refrigerated. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then brush with the glaze and bake as directed. You may need to add a few extra minutes to the cooking time since it’s starting from cold.
What’s the best way to store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. For reheating, I strongly recommend against the microwave, as it can make the meat rubbery. Instead, place slices on a baking sheet, cover loosely with foil, and warm in a 300°F oven for 10-15 minutes, or until heated through. This method preserves the texture.
Can I freeze Corned Beef Meatloaf?
You sure can, and it freezes wonderfully. Let the baked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap followed by a layer of foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating using the oven method described above.
My meatloaf is always too wet and falls apart. What am I doing wrong?
This usually points to two possible issues. First, you might not be using enough binder—if your mixture feels overly wet, add another tablespoon or two of panko. Second, and most importantly, you’re likely not letting it rest long enough after baking. That resting period is crucial for the proteins to set and hold the loaf together when you slice it. Be patient!
Can I use something other than panko breadcrumbs?
Of course! Regular plain breadcrumbs will work, though the texture will be a bit denser. You could also use crushed saltine crackers or even quick-cooking oats. If you’re using dry breadcrumbs, you might need to reduce the milk slightly, as they absorb liquid differently than panko. Start with 2/3 cup of milk and add more only if the mixture seems too dry.
Corned Beef Meatloaf
Make this savory Corned Beef Meatloaf for a juicy, flavorful twist on a classic. Perfect for dinner and a great use for leftovers. Get the easy recipe now!
Ingredients
For the Meatloaf:
-
1 lb ground beef (80/20 blend is ideal for moisture)
-
1 lb cooked corned beef (finely chopped or shredded)
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 cup panko breadcrumbs
-
2 large eggs (lightly beaten)
-
1/4 cup whole milk
-
2 tablespoons Worcestershire sauce
-
2 tablespoons Dijon mustard
-
1/4 cup fresh parsley (finely chopped)
For the Glaze:
-
1/2 cup ketchup
-
2 tablespoons brown sugar
-
1 tablespoon apple cider vinegar
Instructions
-
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the panko breadcrumbs and the milk. Let this sit for about five minutes.01
-
To the same bowl with the soaked breadcrumbs, add the ground beef, chopped corned beef, diced onion, minced garlic, beaten eggs, Worcestershire sauce, Dijon mustard, and fresh parsley. Gently mix everything together until it’s just combined.02
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Use your hands or a spatula to press the mixture firmly and evenly into the pan, creating a smooth, domed top on the surface.03
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Brush this glaze generously over the entire top surface of the meatloaf.04
-
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness with an instant-read thermometer inserted into the center of the loaf; it should read 160°F.05
-
Once perfectly cooked, carefully remove the meatloaf from the oven. Allow it to sit in the pan on a wire rack for at least 10-15 minutes before slicing.06
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