Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Corned Beef Meatloaf:

  3. 1 pound chopped cooked corned beef

  4. 1 medium onion, peeled and chopped

  5. 2 medium potatoes, cooked, peeled and diced

  6. 2 large eggs, beaten to blend

  7. 1/8 tsp. pepper

  8. 1/2 cup milk

  9. Pastry:

  10. 2 cups sifted all purpose flour

  11. 1 tsp. salt

  12. 1/3 cup solid vegetable shortening

  13. 2/3 cup milk

  14. Mustard Sauce:

  15. 1/2 cup prepared mayonnaise

  16. 1/4 cup sour cream

  17. 1 tbsp. prepared mustard

  18. 1/4 tsp. worcestershire sauce

Instructions Jump to Ingredients ↑

  1. For Meatloaf:

  2. Combine corned beef and onion in a food processor and chop. Transfer corned beef mixture to a medium bowl and add diced potatoes, eggs, pepper and milk. Knead mixture to combine then form into a 9x4 inch loaf.

  3. For Pastry:

  4. Preheat oven to 425 degrees. Grease a cookie sheet. Stir together flour and salt in a medium bowl. Cut in shortening until crumbly. Stir in milk with a fork until dough is evenly moistened. Turn dough out onto a floured surface and knead 5 to 6 times. Roll dough out to a 12x10 inch rectangle. Place the meatloaf in the center of the pastry rectangle. Fold pastry up and over meatloaf and pinch edges to seal. Place the loaf seam-side down on the prepared pan. Cut several steam vents in top of pastry. Bake about 30 minutes until pastry is golden brown. Let stand 5 minutes. Slice and serve with mustard sauce.

  5. For Mustard Sauce:

  6. Stir together mayonnaise, sour cream, mustard and worcestershire in a small bowl.


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