The Best Irish Meatloaf with Coleslaw and Creamed Spinach Sauce
Irish Meatloaf is tender and juicy and perfect for Saint Patrick's Day. I serve it with a delicious coleslaw and creamed spinach sauce.
Servings: 6 servings
Ingredients
Venison Meatloaf Ingredients
- 1 pound ground venison
- 8 ounces ground pork
- 1 cup Italian-style panko bread crumbs
- 2 Tablespoons Montreal steak seasoning
- 1 yellow onion, finely chopped
- 2 eggs, beaten
- ½ cup heavy whipping cream
- 4 ounces Irish Cheddar cheese, freshly grated
Coleslaw & Spinach Cream Sauce Ingredients
- 3 Tablespoons butter
- 4 cups Tri-Color Coleslaw
- 2 cups fresh spinach or kale, roughly chopped
- 1 Tablespoon apple cider vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon curry powder
- ½ 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 ½ 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 Irish meatloaf over some mashed potatoes and spoon some of the coleslaw and creamed spinach over it.
