The Best Irish Meatloaf with Coleslaw and Spinach Cream Sauce
Irish Meatloaf is tender and juicy and perfect for Saint Patrick's Day. I serve it with a delicious coleslaw and spinach cream sauce.IRISH MEATLOAFIt was easy to put an Irish spin on a cozy classic American meatloaf by stuffing it with some Irish cheddar cheese. And a meatloaf recipe gets even more cozy once you stuff it with cheese!COLESLAW AND SPINACH CREAM SAUCEI serve this Irish Meatloaf with a coleslaw and spinach cream sauce with a little curry powder. Why curry in an Irish dish? I got the idea from the popular trend of the Irish dipping their "chips" in hot curry sauce. There are two types of people in the world: people who love spinach cream sauce and people who haven’t had really good spinach cream sauce yet. Good spinach cream sauce is a pure luxury for your taste buds. I added it to this meatloaf recipe for a little color, and so my wife doesn't keep asking me "where's the green vegetable?" when she sits down to eat with her meateater husband.VENISON MEATLOAFGround venison: I used 2/3 ground venison and 1/3 ground pork for the perfect balance of flavor and juiciness. However, feel free to use ground beef instead of venison if you prefer. HOW LONG TO COOK MEATLOAFHow long to cook meatloaf depends on its size. The larger the meatloaf the longer it will take to cook. If you are using a traditional loaf pan like I do here, you can count on about 45 minutes to an hour. You could also make a mini meatloaf. Just divide the meat into smaller portions and put the meat mixture in a muffin tin and your venison meatloaf will be done in just 30 minutes!MORE VENISON RECIPESIf you want to try another great meatloaf recipe, check out my other Venison Meatloaf. Or if you are just looking for more venison burger recipes to empty the freezer before hunting season, check out my Venison Tater Tot Casserole or the Venison Patty Melt. And don't forget to leave a comment on this recipe and let me know what you think!If you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Irish Meatloaf, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Irish Meatloaf with Coleslaw and Spinach Cream Sauce Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Venison Meatloaf Ingredients
- 1 pound ground venison
- 8 ounces ground pork
- 1 cup Italian-style panko bread crumbs
- 2 Tbsp Montreal steak seasoning
- 1 yellow onion, finely chopped
- 2 eggs, beaten
- 1/2 cup heavy whipping cream
- 4 ounces Irish Cheddar cheese, freshly grated
Coleslaw & Spinach Cream Sauce Ingredients
- 3 Tbsp butter
- 4 cups Tri-Color Coleslaw
- 2 cups fresh spinach or kale, roughly chopped
- 1 Tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp curry powder
- 1/2 cup heavy whipping cream
Instructions
Venison Meatloaf Instructions
- Preheat oven to 350 degrees F
- In a large bowl, combine the ground venison, ground pork, breadcrumbs, Montreal steak seasoning, yellow onion, eggs, and heavy whipping cream and mix lightly with a fork.
- Spray a 9-inch by 5-inch loaf pan with cooking spray.
- Lightly press 1/2 of the meat mixture into the loaf pan.
- Spread the grated Irish Cheddar cheese in the middle of the meat mixture, leaving 1-inch around the edges.
- Add the remaining meat mixture and gently close the gaps, pressing the sides to seal in the cheese.
- Bake at 350 degrees F for 45 minutes until the internal temperature reaches 160 degrees.
- Remove from oven and let rest for 10 minutes before slicing and serving
Coleslaw & Creamed Spinach
- While the meatloaf is resting, add the butter to a large skillet over medium-high heat.
- Add the coleslaw and cook for 5 minutes, stirring often.
- Add the spinach or kale and cook for another 2 minutes.
- Add the apple cider vinegar, salt, pepper, and curry powder and cook for another 1 minute.
- Add the heavy whipping cream, stir together, and remove from heat.
- When ready to serve, place a couple of slices of the venison meatloaf over some mashed potatoes and spoon some of the coleslaw and creamed spinach over it.
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